Roasted Banana Muffins

A nice twist to the traditional Banana nut muffins


12 muffins


2 ripe bananas 2 cups all-purpose flour 1¼ cups sugar 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon coarse salt ½ cup milk 1 large egg, beaten 4 tablespoons (½ stick) unsalted butter, melted ¾ cup chopped walnuts (optional)

Nutritional information

No nutrition information available


Preheat oven to 400 degrees. Make a 3-inch-long slice down each banana skin and lay the bananas on a baking sheet. Roast bananas until skins turn black and juices in the bananas start to run from the slits in the skins, about 10 minutes. Remove bananas from the oven but keep oven on. When bananas are cool enough to handle, discard peels and place bananas in a bowl or large, shallow dish. Mash with a fork and set aside. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt, and whisk to blend evenly. In another large bowl, whisk milk, egg, and melted butter. Stir in the mashed banana. Thoroughly combine dry ingredients with banana mixture and stir with a wooden spoon to blend well. Place a paper baking liner into each cup of a 12-tin muffin tray. Spoon muffin batter into each cup, filling about three-quarters full. Bake until golden brown or until a toothpick inserted comes out clean, 15 to 20 minutes.