I really do not like ripe bananas. In fact, I kind of hate them. I love eating green tipped bananas, but ripe ones? Eww. No. However, when it comes to baking, I love ripe bananas! We had three overly ripe bananas sitting on our kitchen island today (which will now be yesterday), so I decided to whip up some muffins.
I usually avoid making banana bread, or muffins, because it never cooks all the way through the center for me. Today I decided to try something different, and rather than mash the bananas into almost a puree, I decided to chop and slightly mash them, so they were still in small pieces. I planned on folding the small pieces of banana into the muffins, instead of blending mashed banana into the batter. This new method ended up being perfect for me!
I never take advantage of our blender for baking, and today I actually thought to whip the batter in the blender, rather than using a hand mixer. Why don’t I do this more? It really speeds the prep along!
I did use some chopped walnuts to add a little texture to the muffins, and added the walnuts and some blanched almond flour to my crumb topping. If you would prefer to have completely nut-free muffins, you can omit the walnuts and almond flour, and just sprinkle the tops with our Cinnamon Sugar Cookie blend! If you did not purchase our seasonal pack of spices, then you can substitute 1 tablespoon of maple sugar or coconut sugar, and 1/2 teaspoon of ground cinnamon in its place. We will be bringing this pack back this fall, so make sure you keep an eye out for that!
(We still have a handful of Sweet Packs in our Canadian warehouse for Canadian residents. Email us to special order!)
These muffins are absolutely wonderful. They are the perfect addition to a brunch spread, that your guests will LOVE. They would be fantastic alongside our Apple Streusel Muffins in Make it Paleo II if you are hosting a lot of people!
Hope you love these as much as we did!