Wednesday, September 23, 2009

Banana Muffins with a Seasonal Twist

What do you do with bananas when they get a little too brown for eating? Do you stick them in the freezer to use for baking? That was always my mom's strategy, and ever since I've lived on my own I've done the same thing. That way, whenever I get the urge to make banana muffins, I have the main ingredient waiting in the freezer. I've had some roommates in the past who thought I was weird for freezing too many random things (Chris, Matt, are you reading this?), but it's so convenient to have softened bananas on hand for baking!

Sometimes, however, the blackened bananas start taking over the freezer. This weekend I noticed that was starting to be the case, so I decided it was time to make some banana muffins. I was headed straight towards my regular muffin recipe, from the Better Homes and Gardens New Cook Book, but something caused me to pick up my binder full of handwritten recipe cards. As I flipped through my old recipes, one from last year caught my attention: Pumpkin Banana Muffins. Perfect! This recipe allowed me to use up a couple of the bananas that were taking up precious freezer real estate, and also gave me a chance to make my first pumpkin recipe of the season. These muffins were as good as I remembered from last year, and were the perfect breakfast to usher in this fall-like weather.

I do have a problem that I might need your help with. I had to buy a big can of pumpkin, since that was all my little local grocery store had. This recipe only calls for 1/2 cup of pumpkin, which means I have at least two cups of pumpkin puree sitting in my fridge. What's your favorite pumpkin recipe that you think I should try?

Pumpkin Banana Muffins
I wrote down this was from, but can't find the recipe on the site any more

1/2 cup pumpkin
1/2 cup mashed bananas
1/2 cup sugar
1/4 cup milk
1/4 cup vegetable oil
1 egg

1 3/4 cups flour
2 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp salt

1/4 cup brown sugar
1/4 cup oats/nuts
1/4 tsp pumpkin pie spice

Mix the wet ingredients in a medium bowl. Mix the dry ingredients in a large bowl, make a well in the center, and add the wet ingredients. Mix until just combined. Spoon into greased muffin tin, and top each muffin with 1 Tbsp of topping. Bake at 375 for 18-20 minutes, until a toothpick inserted into the center comes out clean.

Notes: Since we don't eat a dozen muffins very quickly at my house, I tend to freeze at least half of them. They microwave well in about 20 to 30 seconds. The topping on these was kind of a pain, and didn't stick very well. Any suggestions?


TKW said...

Yum! Maybe adding a little melted butter to the topping to help it adhere?

I don't really bake, so I'm useless to you. Hopefully someone else will have good suggestions!

KBarr said...

I like to make pumpkin pancakes with leftover pumpkin: or look delish!

PS, just realized you work at Chopped! I went to a Tapas class there Friday night. You are so lucky to have an awesome job you love!!!

Laura in Paris said...

Erin, how BIG is your freezer??? I have NEVER ever frozen bananas ...

Erin said...

My freezer is pretty average size, at least for the States. I'm sure it's bigger than a french freezer, though! You know how we like our bigger is better ideals :)

suze said...

i LOVE the quick pumpkin bread from Joy of always comes out super moist and it is indeed quick to put together (takes 50-60 minutes to cook, but whatev). soooooo delicious.

Jessica said...

My mom has a pumpkin cake recipe that is quite delish... I have it at home if you want, I'm not sure how much pumpkin is in it. Also, its true, you do freeze a lot of stuff!! (But is doesn't take away from my love for ya!)

Matt said...

Um, I keep frozen bananas now... so was that another Matt you were trying to call out?