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.
3 Ginger Banana Muffins
make about 16 muffins
3 ripe bananas
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 !)