Muffin tin recipes; These healthy banana muffins use molasses and quick oats. You’ll love this muffin tin recipes!
I was compensated by Golden Barrel for this post, but all opinions are my own.
There is this thing that happens to me as soon as the weather starts to cool in the fall.
The thing is, molasses. I start to crave it. I dream up ways to use it. I catalog all the flavors that would taste wonderful with it. (There are many.)
As you might imagine, I was thrilled when Golden Barrel sent me some molasses and asked me to create a recipe with it. I thought very seriously about making an updated version of these Molasses Bars, but in the end the siren song of muffins did me in.
And the siren smell of bananas roasting in the oven tore my son, The Fruitarian, away from his beloved xBox and into the kitchen like a bear out of a long hibernation.
It’s a win-win situation.
By the way, have you roasted bananas before?
If you want to bake with bananas, but you don’t have any that are ripe, roasting them is a great solution. It also makes the bananas a little sweeter and more flavorful.
To roast bananas, line a baking sheet with aluminum foil or parchment paper. (This is just to save some elbow grease, since the bananas will leak and make a big mess of your pan.) Place the bananas on the lined pan, and bake them at 350F for 30-40 minutes, until the skins are black and shiny.
You let them cool a few minutes, then remove the peels and scoop the deliciously roasted fruit into your mixing bowl. YUM.
People sometimes ask me questions about molasses, so I thought I would illuminate you with a few molasses facts.
First of all, if you’re wondering what molasses is, it’s basically a by-product of the sugar manufacturing process. When granulated sugar is extracted from cane syrup, molasses is left over. It’s obviously quite sweet on it’s own, and for a long time was used in place of sugar, because it was less expensive.
Molasses is used to make brown sugar, and yes, you can do this yourself if you’re in a pinch. Just put a cup of white sugar and 2 tablespoons of molasses in a food processor or high powered blender, and pulse to combine.
I learned that blackstrap molasses is a stronger, more concentrated version of molasses. It’s usually a bit strong for baking, but great for recipes that require a stronger flavor, like baked beans.
One of the best things about molasses is all the minerals that can be found in it. Molasses is really quite good for you! So no excuse to not make these delicious and comforting muffins!
Find more facts about molasses on the Golden Barrel blog.
Want more? Try these comforting molasses treats!
Roasted Banana Molasses Muffins
Author: Jen @ Jen's Favorite Cookies
Recipe type: Breakfast
- ½ cup butter, softened
- ½ cup brown sugar
- 2 eggs
- 3 bananas, very ripe or roasted *(see notes)
- ⅓ cup molasses
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ cup quick oats
- 1½ cups flour
- Cream butter and brown sugar. Add eggs, bananas, and molasses and mix well.
- Add salt, soda, and baking powder and mix well. Add oats and flour and mix just until combined.
- Fill the cups of a lined muffin tin about ¾ full. Bake muffins at 350F for 17-20 minutes.
* To roast bananas, place unpeeled fruit on a lined baking sheet. Bake at 350F for 30-40 minutes until skins are black. Let cool slightly, then remove skins before using.