Rosie Makes Banana Muffins

 

 

 I always have bananas in my freezer, so I'm only a few minutes away from a quick banana bread, or in this case, banana muffins.

 

Whenever you have bananas languishing on your counter, exuding alcoholic fumes, never throw them away.  They're just getting good.  Wrap 'em up, seal 'em, and freeze 'em.  At this stage of the ripening game, they are most excellent for breads or muffins. 

 

Rosie's Banana Muffins

Heat oven to 350°. 

In a large bowl MIX:

1/3 cup melted butter

1 egg 

1/2 cup sugar 

1/4 cup brown sugar

1 TB vanilla

3 mashed bananas 

couple handfuls pecans 

 

In a medium bowl WHISK:

1 1/2 cups flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt 

 Add flour mixture to banana mixture and stir gently until just combined.

Spoon mixture evenly among 12 lined muffin tins.

Bake at 350°, turning once halfway through baking.

Transfer to wire rack to cool. 

When cooled, make a nice glaze and ice them.  

   Now for the step-by-steps:

Whisked flour, baking soda, baking powder, and salt top left.

Sugars, egg, melted butter, vanilla top right.

Thawed out bananas at bottom. 

 

     

Mashed bananas going into egg, sugar, butter mixture. 

 

 

 I decided to add in a couple handfuls of pecans.

 

 

 

 

Dry ingredients into egg mixture

 

 

 

Stir until just combined.

 

Divide evenly among 12 muffin tins.

Bake at 350° for about 18 minutes, rotating halfway through.

And transfer to rack to cool.

 

For the glaze:

1 cup confectioner's sugar

juice and zest of one orange (You may or may not need all the juice in the orange.  Depends on the size of your orange.  If you need more liquid, you could add regular orange juice, or lemon juice, or cream.)

1 tsp vanilla 

pinch salt 

Add enough orange juice to the sugar until you get a smooth, pourable consistency. 

Add a pinch of salt.  It takes the bitter edge off the sugar. 

Stir in the vanilla.

 

Spoon over the muffins. 

 

For the glaze, mix confectioner's sugar, orange zest, orange juice, a pinch of salt, and a teaspoon or more of vanilla.

 

Spoon glaze over cooled muffins.

 These are really good as is, but if you like, slice them, spread some butter on the slices, and toast them for breakfast. Maybe some orange marmalade would make a welcome addition. Yummy!

 

 

 

     

You know, a bit more orange zest grated over top would not hurt these at all.

Enjoy.