Have I ever told you that John.e is a banana collector? No? Not a collector of bananas in the same sense that an Elvis fan might collect salt and pepper shakers, or in the same sense that a collector of roosters might collect cookie jars, figurines, or coffee mugs. Nope, John.e collects expired bananas. Again, there’s two of us, and just last night, he purchased 8 bananas. I eat probably one or two bananas each week, and I rarely see him eating one except on Saturday and Sunday mornings when he partakes in his ritual of one banana with a glass of chocolate soy milk. So why does he buy so many? Your guess is as good as mine, frankly!
Without fail, though, by the end of the week, there’s at least two bananas that are overly ripe, and will move from the fruit bowl to the freezer. I’m not sure if I introduced him to the option of freezing over ripe bananas for baking, or if he already knew about it. Either way, I’m sorry that he knows!
This week, I counted twelve bananas in our freezer. I can’t toss them out, because he’s big on not throwing out food. So, I decided to make muffins. Banana muffins on their own is fine, but I didn’t feel like making banana muffins which would basically end up tasting like banana bread. I opted to combine my blueberry muffin recipe with the bananas that I had on hand. After defrosting the bananas, I was able to spend some quality time with my kitchen. (Yes! My kitchen. He has the office; I have the kitchen.)
Classic Blueberry Banana Muffins
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 whole ripe bananas, mashed
- 1/2 cup sugar
- 1/3 cup butter, room temperature
- 1 large egg
- 1 cup blueberries
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
Using a large mixing bowl and a hand mixer, blend together the butter and sugar.
Once blended, add egg, vanilla, and bananas; mix together well.
Add the flour, baking powder, baking soda, cinnamon and salt to the bowl and incorporate into the wet ingredients.
Gently fold in the blueberries, reserving 1/2 cup.
Line a muffin tin with paper or silicone liners and scoop equal amounts of the batter into the paper cups. Do not fill more than 3/4 full.
Top the batter with the 1/2 cup blueberries you set aside.
Bake at 375 degrees for 20 minutes.
Allow muffins to cool for 5 minutes before removing from muffin tin and placing on a cooling rack to complete the cooling process.