Banana Muffins- One woman cannot eat all of these.

We often buy bananas and forget about them until they are too ripe to eat right out o the peel. The result of this is a freezer full of over-ripe bananas.

Typically I use them in pancake and waffle mix and of course, banana bread, but last week I was looking for something different... and without chocolate chips (which is how my daughter likes it).

After searching online I found a Banana Crumb Muffin recipe that looked good, so I thought I would give it a try.

The recipe makes 10 muffins. I should not eat 10 muffins in one week. I could, but I really shouldn't.

I recently heard a woman say that she makes cupcake batter, bakes off a few cupcakes and freezes the rest in the liners to bake later. Hmmm, if it works with cupcakes, why not muffins, right?

So I baked 5 and froze 5. Put them in the muffin and popped them in the freezer until hard. Wrapped each on in waxed paper and put in a Ziplock baggie.



I like this recipe because it uses melted butter so I don't have to wait to for softened butter and you can mix it by hand.

I found it to be a little dry though. Not sure if I baked them too long, but I made another batch this week (with chocolate chips) and added 1/2 c. sour cream and they were fantastic! Nice and moist.

I haven't baked the frozen ones yet, but I will update this post when I do.


UPDATE: I took the muffins out of the freezer to get to something else and forgot to put them back in so I had to bake them all.

My results:

1. They were a little dry like the first batch, but otherwise the batter baked up like I had just made it.
   
2. The crumb topping wasn't as light and fluffy as the fresh batch, but still good.

Recommendations:

1. Add the sour cream to the batter as mentioned above.
2. Add the crumb topping right before baking or omit altogether