How to Store Homemade Banana Bread Muffins

Keep your banana bread in a bread bag, plastic zipper bag, plastic container, or cake plate with a lid. Since these muffins are very moist place them in the fridge, this way they will last longer.

Can you freeze banana bread muffins?

Yes. Wrap the muffins in parchment paper and place them in an airtight container or freezer-quality plastic zip bag. Freeze for up to three months. Thaw at room temperature

Can I use frozen bananas to make banana bread or banana bread muffins?

Yes. They need to be thawed and then mashed. Thaw frozen bananas quickly in the microwave or let them sit at room temperature until thawed.

Put your bananas in a small mixing bowl and use a fork to mash them up. You can also use a plastic zipper bag and let your kids mash it. Other methods include using a whisk or potato masher.

How ripe should bananas be for banana bread?

Perfectly ripe bananas are fully yellow with a few brown spots. Overripe bananas, which have more black spots on the peel, will also work for banana bread

Don't Judge Me By My Looks Banana Bread Muffins

Description

This recipe is most likely the best banana bread muffins you will ever taste. You'll find a delightful tahini surprise in the middle of the muffin and the sesame halvah topping is our of this world good.

Ingredients

Units Scale

2 large eggs or 2 flax egg (1/2 cup unsweetened non-dairy milk mixed with 2 tbsp ground flax seeds).
3 large ripe bananas, mashed. About 2 cups mashed
3 tbsp melted coconut oil
1/2 cup pure maple syrup
1 1/2 tsp natural vanilla extract
1 1/2 cups all-purpose flour
2 tbsp toasted sesame seeds
2 tbsp black sesame seeds
1/2 cup chopped raw pistachios
1 1/2 tsp cinnamon
2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt

Chocolate Tahini Cream

1/2 cup tahini from a freshly opened jar. See Note 1
1/4 cup maple syrup
2 tbsp unsweetened cocoa powder
1/2 tsp cardamom (optional)
3 tbsp plant-based milk

Topping / Streusel

1/3 cup raw sesame seeds
3/4 cup crumbled halva
1/4 cup sparkling sugar

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Instructions

Preheat the oven to 425ºF. Line a 24-cup muffin pan or 2 12-cup muffin pan with paper liners.
Whisk the eggs, bananas, coconut oil, maple syrup, and vanilla extract, in a bowl.
Combine the flour, sesame seeds, pistachios, cinnamon, baking powder, baking soda, and salt in a medium bowl. Whisk until combined.
Whisk all the chocolate tahini cream ingredients until smooth.
Add the flour mixture to the banana mixture and mix until combined (do not overmix).
Fill 18 muffin tin cups halfway. Add a generous heaping tsp of tahini cream in the center of each muffin cup. Top them with the remaining batter, filling the muffin cups almost to the top.
Mix all the topping ingredients in a small bowl and sprinkle evenly over each muffin.
Bake for 5 minutes at 425ºF, then without opening the oven reduce the temperature to 350ºF and bake for 15 minutes or until a knife or toothpick inserted comes out clean of batter, but not clean of chocolate tahini cream.
Let the muffins cool completely before enjoying them.

Notes

To Make them Vegan: replace eggs for flax eggs (2 large eggs = 1/2 cup unsweetened non-dairy milk mixed with 2 tbsp ground flax seeds).
To Make them Gluten-Free: use 1 to 1 GF flour
To make them with healthier flours: use 1 cup spelt flour and 1/2 cup Rye flour.
Clean any streusel that may have fallen around the muffin cups, to prevent it from burning while baking.

Prep Time: 15
Cook Time: 20
Category: Dessert
Method: Oven
Cuisine: Middle Eastern

Nutrition

Serving Size: 1 muffin
Calories: 236
Sugar: 13.9 g
Sodium: 159.2 mg
Fat: 11.2 g
Saturated Fat: 3.3 g
Trans Fat: 0 g
Carbohydrates: 31.2 g
Fiber: 2.6 g
Protein: 5.2 g
Cholesterol: 20.7 mg