I made: Banana buttermilk muffins

You know the drill.  Buy bananas, fail to eat all bananas before they turn black, put bananas in freezer in hopes that someday you’ll be a person who makes banana muffins.  Well, I’m really happy to report that for the first time in my life, I am finally that person.

I used (more or less) this recipe but seriously guys, it’s banana muffins, there are approximately one million recipes and all of them are basically fine.

Steps:

  • Prep: preheat oven to 375 and spray/line muffin tins as you prefer.
  • Mix dry ingredients: 1 3/4 cups flour, 1/2 cup sugar, 2 tsp baking powder, 1 tsp baking soda.  (The recipe called for whole wheat flour, which I don’t typically have, so I used regular AP flour and it was fine.)  I also added 1/2 cup chopped walnuts at this time.
  • Mix wet ingredients: 1 cup buttermilk, 1 cup mashed bananas (2-3 bananas’ worth, depending on the size of your bananas), 2 tbsp canola oil, 1 egg, 1 tsp vanilla.  (This recipe called for low-fat buttermilk, which is stupid.  I use normal buttermilk like a normal person.)
  • Add wet to dry and mix until just blended, don’t overmix.
  • Add 1/4 cup mini chocolate chips and fold, don’t overmix.
  • Fill muffin cups.  Press more mini chocolate chips on top of the muffins if you want.
  • Bake 15-18 minutes.  Now I took mine out at 18 minutes and they were still not done (more below), but use your judgment.
  • Cool in pan for at least 10 minutes then remove to rack to finish cooling.

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OVERALL NOTES:

  • I am noticing a pattern in general that my oven does not tend to cook things within the times recommended.  If it does, it’s always the highest possible time.  I’m mystified because I really have checked various sections of my oven’s temperature with an oven thermometer.  It is possible that maybe one section of my oven doesn’t heat evenly and maybe I missed that section when I was checking.  It does seem like the back half of the muffins cooked okay, and it was mostly the front half that remained slightly underbaked.  Or maybe my oven thermometer is also wonky idk.
  • Another issue I’ve had AGAIN with muffins is that even though I followed the recipe almost exactly, I still had WAY too much muffin batter.  I don’t think this is explainable by the extra 1/2 cup walnuts.  I forgot to take a picture of it, but when I first took them out of the oven, it was basically a solid mass of muffin that had almost spilled over the sides of the pan entirely.  Is it possible that my muffin tin itself is weirdly non-standard?  Like, the cups are just a tiny bit too small?

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  • Regardless, these tasted pretty good anyway so I’m not complaining.  I LOVE the combination of chocolate + banana.  Add some peanut butter and I’m in heaven.

NEXT TIME:

  • I would still make banana muffins to use up frozen bananas but I might like to try another version of the recipe just to see if different combinations are even better.  This recipe seemed slightly inspired to be “healthy” which is not a quality I’m particularly looking for in baking.
  • If repeating exactly, I would bake longer.
  • I’m going to try rotating things in my oven to see if that helps the uneven baking issue.
  • Maybe some peanut butter?

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Gooey slightly underbaked muffins.  Still ate them

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