Soda Bread with Candied Oranges and Dark Chocolate
Biscuits

3 Ginger Banana Muffins

 

Muffin

 My freezer is full of unbaked muffins !!! I do not like to bake muffins and then freeze them. I find they just are not as good. So I started playing around with how to freeze the muffins unbaked. I have been doing this for several years and love it. It really only adds a few minutes to the cooking time. Every once in a while I will get a one weird muffin that does not cook like the rest but that has happened maybe 6 times.

This is what I do, I set paper cups in muffin tins and fill the cups with the batter. I set the tin in the freezer. When the muffins freeze I pull them out of the tins and put them in freezer baggie. I like that I can pull out only as many muffins as I want to bake. I just set the frozen muffin in the muffin tin and bake. Easy, easy!!

One problem I have had with freezing muffins is if the recipe has a lot of sugar it does not fully freeze. I do use several different types’ flour because I think it is healthy to eat different types of grains. But you can make this with all white, all wheat even gluten free.

Another thing, I used both oil and butter in most muffins I make. Oil adds moister to the muffins but I love the taste of butter. So I use both. I know there seems like a long list of ingredients but it is all those spices add layers and that add more depth of flavor. Also when you freeze things the spices sort of lose some of their pow, so up the ginger and cinnamon a bit.

 

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 3 Ginger Banana Muffins

make about 16 muffins

 

3 ripe bananas

2 eggs

1/3 cup maple syrup

1/3 cup sugar or evaporated cane

1/4 cup mild flavored olive oil

1/4 cup melted butter, cooled

1 tsp. vanilla extract.

3 TBL. finely chopped candied ginger

1 TBL. fresh grated ginger

1 tsp. powdered ginger

1 tsp. cinnamon

1 1/2 cup whole wheat pastry flour

1/2 cup spelt flour

1/2 cup oat flour

1 tsp. salt

1/2 baking soda

1 tsp. baking powder

1 cup buttermilk

Pre-heat oven 350˚F

In a bowl mash bananas with a potato masher. Then add eggs, butter, oil, and vanilla. Sift dry ingredients together, add and stir until just mixed. Do not over mix. Fill muffin cups to top and bake 20-30 minutes, until center is done (remember do not over bake !)

Comments

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Rosa

OMgosh! Brilliant!!! You are just way too smart. xo

Jen

What a brilliant idea. I love to have stuff ready to go for company so this is just perfect. Thanks for sharing and thanks for stopping by my blog! Jen

Jennifer Paganellli

looks like a cook book is not to far behind..your ideas are mouth watering..best to you, Jennifer

Katie

I'm not sure how I found your blog, but Im glad I did. Those muffins sound awfully yummy and I love the freezing tip. Thanks!

Susie R

Clarice, I LOVE this! I never thought about freezing muffin batter --GREAT idea! I get so many wonderful tips from your blog! And your blog is so feminie and pretty--I really enjoy my visits here!

Fondly,
Susie

Debbie

These sound really good, Clarice. I always like banana in muffins~besides the flavor, it makes them so nice & moist.
Pretty picture with your beautiful mixing bowl! Debbie

little jenny wren

What a wonderful idea. I would never have thought of freezing individual portions of the mixture. Thanks Clarice.

Mizsmoochielips

Oh yum!! I love ginger and I love banana bread - what a perfect combo!
Oh how I wish you lived next door so I could come pester you while you baked, heh heh!

Amy

Fabulous idea! I've frozen lots of things, but this is great. I'm gonna try it this week.

Gina

You amaze me, seriously! You have great tips, ideas and recipes.

Natasha

Wow I can't tell you how much I appreciate this recipe!! I am always wanting a quick- throw in the oven-healthy-snack and this is perfect.

Who whould have thought to freeze the batter!!! Great idea!!

Jill

What a great idea Clarice.
I bet those layers add some delicious bites to that muffin!
Have a great Tuesday..

Jill 00

Sarah

Freezing them uncooked is such a good idea! Sometimes we will buy something at Costco that makes way too many muffins for us, and I end up freezing them after they are baked, but that makes them sticky.

Susan P.

Thanks for sharing this idea, I am definitely going to try. I am one that loves a well stocked freezer, too. BTW, I just love the picure you took because it has a lot of my "most favorite things" in it. Love the bowl, the vintage linens and everything else!! So, so pretty:)

Dianntha Lessig

Clarice, these sound wonderful...but is there something that I can substitue for the buttermilk..I have one with dairy allergies?

Abby

These sound delicious!! My freezer is almost empty--I'm cleaning it out today. It will be fun to fill it back up with goodies like these. Thanks for sharing your wonderful recipes and ideas.

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