So if you haven’t noticed by now, I totally have a thing for muffins. They are always my go to option for a quick but delicious breakfast. They can be made up the night before and warmed just a bit in the microwave in the morning if desired.
hen slathered with some butter…or not. Don’t judge. And muffins are so versatile with endless possibilities. I could make a different muffin recipe each week for a whole year and be entirely satisfied.
These roasted banana muffins are no exception. The roasting of the bananas makes them so sweet and super banana-y. Another plus to these muffins? I always have ripe bananas in the freezer ready to become something delicious.
- 2 very ripe, medium-large bananas
- 2 cups flour (all-purpose or 1/2 all-purpose 1/2 whole wheat)
- 2 tsp. baking soda
- 1/2 tsp. sea salt
- 1/2 cup sugar
- 2 eggs
- 1/4 cup oil (sub melted coconut oil or applesauce)
- 1 tsp. vanilla extract
- 1/4 cup flour
- 1/4 cup sugar
- 1/4 cup chopped walnuts (optional)
- 1/2 tsp. cinnamon
- 1 Tbsp. oil
- Heat your oven to 400 degrees. Place the bananas (whole and unpeeled) on a baking sheet. Let the bananas cook until the skin is completely blackened and the fruit is very soft.
- Meanwhile, combine the flour, baking soda, and sea salt. In a separate bowl, combine the sugar, eggs, oil, and vanilla. In another bowl, combine all of the crumb topping ingredients and set aside.
- When the bananas are done roasting, peel them and mash them thoroughly, then add them to the egg mixture. Gently stir in the flour mixture.
- Evenly distribute the batter between the muffin cups. Top each muffin with a tablespoon of the crumb topping.
- Reduce the oven temperature to 350 degrees, and bake the muffins for 18-20 minutes, until a toothpick inserted in the middle comes out clean.