Nutty Banana Bread Muffins for Quarantine Days… and Beyond

Nutty Banana Bread Muffins are just what you need to add a little happiness to your quarantine days.  Bonus – they use up past-their-prime bananas!

These are some seriously crazy days.  I’ve never been so proud of my pantry supply – or so worried each time a see an empty roll of toilet paper or finish off a container of disinfecting wipes.  What has the world come to? 

Instead of allowing the anxiety to swallow me whole, I’m finding comfort in the small things.  Like morning coffee dates with my husband (and banana bread muffins) at the patio table.  And, game nights with my four kids.  I’m just so darn glad I like the people I’m ‘sheltering in place’ with.  It could be so. much. worse.

While grocery store shopping is still allowed, I’ll be thinking twice before deciding if it’s necessary. Which means, I’m using up everything possible in the kitchen.  Even the brown bananas.  Hence, these Nutty Banana Bread Muffins.  That, and because what the heck else am I gonna do?

How to make Nutty Banana Bread Muffins

Grab those bananas that are more brown than you want to eat – they’re sweeter, less starchy and easier to mash.  Peel them and place them in a bowl.   Use a potato masher to break them down.  You’ll want about 3/4 cup – for me it was three bananas. 

In a medium bowl, add melted butter with 2/3 cup of brown sugar.  Give it a good whisk.  Add in the eggs and stir.  Then add in the mashed bananas and vanilla.  Whisk it again until smooth.  Place a sieve over the bowl and sift in the flour, baking soda, salt and cinnamon.  Use a rubber spatula to fold the ingredients together.  Add in the nuts and stir until just combined (you don’t want to see white streaks of flour in the batter).  

Divide the batter between 15 greased muffin cups, then sprinkle on the topping.  Bake at 350 degrees Fahrenheit, until a toothpick comes out clean – about 18-21 minutes.

Allow to cool slightly before serving.  If you want to store these, allow them to come to room temperature before sealing in an air-tight container.

Nutty Banana Bread Muffins Swaps

These Nutty Banana Bread Muffins are your solution for quarantine cooking.  Out of eggs? Swap the two eggs for 1/2 cup of applesauce.  No baking soda?  Substitute 1 teaspoon of baking soda for 3 teaspoons of baking powder.  Not a fan of nuts?  Add shredded carrots or raisins instead.  

What else should I be cooking besides Nutty Banana Bread Muffins while in quarantine?

Try these Spaghetti Squash Fajita Bowls if you have beans to use up in the pantry.  Need a happy-hour pick-me-up?  This Meyer Lemon Vodka Fizz might just be the answer.  Stay tuned for more quarantine cooking ideas coming soon!

Add this Nutty Banana Bread Muffins Recipe to your Pinterest Board

Nutty Banana Bread Muffins for Quarantine Days

Yield: 15 muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Nutty Banana Bread Muffins are just what you need to add a
little happiness to your quarantine days.  Bonus - they use up
past-their-prime bananas!

Print

Ingredients

• 3 very ripe bananas
• 1/2 cup butter, melted and cooled slightly
• 2/3 cup brown sugar
• 2 large eggs
• 2 tsp. vanilla extract
• 1 3/4 cup all-purpose flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1/4 tsp. ground cinnamon
• 1/2 cup chopped nuts
• Topping ingredients: 1/4 cup brown sugar, 2-3 Tbsp. chopped nuts

Instructions

1. Preheat the oven to 350 degrees Fahrenheit,
2. Grab those bananas that are more brown than you want to eat - they're
   sweeter, less starchy and easier to mash.  Peel them and place them in a
   bowl.   Use a potato masher to break them down.  You'll want
   about 3/4 cup - for me it was three bananas. 
3. In a medium bowl, add melted butter with 2/3 cup of brown sugar.  Give
   it a good whisk.  Add in the eggs and stir.  Then add in the mashed
   bananas and vanilla.  Whisk it again until smooth. 
4. Place a sieve over the bowl and sift in the flour, baking soda, salt and
   cinnamon.  Use a rubber spatula to fold the ingredients together. 
   Add in the nuts and stir until just combined (you don't want to see white
   streaks of flour in the batter).  
5. Divide the batter between 15 greased muffin cups, then sprinkle on the
   topping ingredients.  Bake until a toothpick comes out clean - about 18-21
   minutes.
6. Allow to cool slightly before serving.  If you want to store these,
   allow them to come to room temperature before sealing in an air-tight
   container.