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I stand by my assessment

I know. The universe does not need another recipe for a banana baked something. And yet.

It’s a rainy Friday afternoon, and I have a couple of hours(!) home alone(!) to do whatever(!) I want(!), which is mostly to eat Häagen-Dazs coffee ice cream and stare at the wall. Brandon and June are out on the town, having a lunch date at a friend’s new restaurant. I hope June is polite and doesn’t spit up at the table or get totally milk-drunk and harass the server - or that, if she does, she at least tips well. Baby jokes! It’s come to this! God, I am so, so sorry.

I’ve been wanting to tell you about this recipe for several weeks now. I first made it on September 7, a Friday.  I remember the date because I was in very early labor that day, though I wasn’t entirely sure of it yet. My mother was in town, and we were trying to keep ourselves occupied. There were three overripe bananas on the countertop, and I felt like baking. But I had already made two banana breads and stashed them the freezer, so for the first time in recorded history, banana bread seemed like a bad idea. Instead, I got out Kim Boyce’s excellent book and thumbed through it until I came to a recipe for Banana Cereal Muffins.

I don’t have a picture of said muffins for you. But I’ll go ahead and let you in on a secret: they’re not especially beautiful. They look like muffins, muffins that might even be good for you. They’re brown and lumpy on top. But they are very, very delicious: tender and with a hearty crumb, faintly buttery, intensely perfumed with banana. They were the first thing I ate after June was born, and though I’m sure the astonishment of that moment has biased my opinion somewhat, I stand by my assessment of the muffin. I can’t remember why, but Brandon had to feed it to me - maybe I was holding the baby? - and rather than putting the whole thing up to my face, he broke off bites and put them in my mouth. It was a very sweet gesture, except that the bites he gave me were tiny, as though he were feeding an injured bird, and he kept getting distracted by something - it must have been the baby, who, yes, I must have been holding - and soon I was barking, "MORE MUFFIN. THE MUFFIN. GIVE ME THE MUFFIN." Which, of course, is nothing new.

Banana Cereal Muffins
Adapted from Good to the Grain, by Kim Boyce

I think of this as a garbage disposal-style recipe, and I hope you won’t take that the wrong way. What I mean is, you can throw your nearly dead bananas at it, and your leftover hot cereal from this morning, and that bag of dark rye flour you’ve had lying around in the refrigerator since last March. Or, if you’re short a banana but happen to have some applesauce, put a little of that in instead. I might even try using leftover oatmeal next time, instead of the cracked grain cereal.

Another note: Boyce calls for creaming butter when it’s cold, rather than room temperature. I can’t say for sure, but I think she does it as a convenience: that way, you don’t have to plan ahead. I was nervous, but when beaten on high speed, it really does cream just fine.

½ cup cracked-multigrain hot cereal, such as Bob’s Red Mill or Bluebird Grain Farms Old World Cereal Blend
Pinch of salt
1 cup (140 grams) dark rye flour
1 cup (140 grams) all-purpose flour
1 ½ tsp. baking powder
½ tsp. baking soda
1 tsp. kosher salt
1 tsp. ground cinnamon
6 Tbsp. (85 grams) cold unsalted butter
¼ cup (50 grams) dark brown sugar
3 very ripe bananas, about 1 ¼ pounds or 565 grams
2 Tbsp. unsulphured (not blackstrap) molasses
1 large egg

Bring 1 ½ cups water to a boil. Add the cereal and salt, and whisk to prevent clumping. Reduce the heat to low and cook, uncovered, stirring occasionally, until the cereal is tender, 15 to 20 minutes. Cool; then set aside ½ cup of the cooked cereal, saving the rest for another use. (You can freeze it in ½-cup portions to use for more muffins later, if you want.)

Preheat the oven to 350°F. Grease 8 cups of a standard-size muffin tins.

In a medium bowl, whisk together the dark rye flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon.

In the bowl of a standing mixer fitted with the paddle attachment, combine the butter and the brown sugar. Beat on high speed until the mixture is light and creamy, about 2 minutes. Using a spatula, scrape down the sides and bottom of the bowl. Add the bananas, molasses, egg, and the ½ cup cooled cereal, and beat on medium speed until thoroughly combined, a minute or so. It may look curdled. Don’t worry about that. Add the dry ingredients, and mix on low speed to just combine. Using the spatula, mix a bit more to ensure that the flour is entirely absorbed.

Scoop the batter into the 8 prepared muffin cups. (I use an ice cream scoop to do this, but you could also use a spoon.) Bake for 35 to 40 minutes, rotating the pan midway through, until the bottoms of the muffins are dark golden in color. (Twist one out of the pan to check.) Remove the tins from the oven, transfer the hot muffins to a wire rack, and cool slightly. The muffins are best eaten warm from the oven or later that same day. Or, on later occasions, consider warming them in the oven or toasting them lightly before serving. They also freeze beautifully.

Yield: 8 muffins


Blogger Shannon said...

Thank you. Thank you for posting something that made me chuckle and smile on an otherwise abysmal day! And, for the record, I am always pretty much okay with another banana baked something in my kitchen.

-Shannon @ moveeatcreate.wordpress.com

2:07 PM, October 26, 2012  
Blogger Lynda Jo Shlaes said...

Molly-Finally something to do w/ my leftover cooked steel cut oats and dead bananas that is also healthy. Thanks so much and congrats. Motherhood is the best. Mine are 18 & 20.

2:14 PM, October 26, 2012  
Anonymous Melody Sage said...

These sound good. Although I am of the opinion that the world always needs another muffin.

2:15 PM, October 26, 2012  
Anonymous Daytona @ Outside Oslo said...

Also a mother, I love the idea of recipes that are so forgiving that one can improvise as needed and still be sure of great results. Thanks for sharing a delicious-sounding one!

2:20 PM, October 26, 2012  
Blogger Kim said...

We never keep bananas in the house because we never eat them and boyfriend just throws them out if they get even half brown. Then I come home to money in the form of bananas in the trash. Otherwise, I would use this!

2:22 PM, October 26, 2012  
Anonymous Jacqui said...

Laughed while reading this. And I kinda like that you don't have a picture of said muffin, because you've described it so well.

2:35 PM, October 26, 2012  
OpenID naivecookcooks said...

I love banana breads! Glad to hear your voice after long.

2:45 PM, October 26, 2012  
Blogger shutterbean said...

this had me giggling. MORE MUFFIN!

2:45 PM, October 26, 2012  
Blogger Kate @ Savour Fare said...

You have no idea te banana needs you will have. Bananas are kid food but they ne'er eat them quite fast enough, so there are always overripe bananas. I've been making the Flour banana bread recipe, but oatmeal muffins would be a nice change of pace. The muffin story cracks me up. The first thing I ate after Will was born was congee, which was on the hospital breakfast menu. It was just right.

3:30 PM, October 26, 2012  
Blogger Payal Shah said...

Hi Molly, thanks for the recipe idea. I can't wait to make them. I just finished making like a gazillionth batch of your chewy granola bars. They are freakin' delicious and addicting and haunting! :)

3:31 PM, October 26, 2012  
Anonymous Elle said...

Oh my goodness. You are so fun! I do love bananas though and simmer them in my oatmeal with some cinnamon and almond butter almost daily. Plantains are pretty delish too :)

3:46 PM, October 26, 2012  
Anonymous Victoria said...

I know these will be good because you say so. My book is upstate, and I am heading up there for a few days, so I will have a chance to make them.

Where do you think Kate was that congee was on the hospital breakfast menu?

3:55 PM, October 26, 2012  
Anonymous Laura said...

"Good to the Grain" is one of my favorite cookbooks, but I have yet to try this particular recipe. I don't think there are ever too many banana baked goods :)

3:59 PM, October 26, 2012  
Blogger Kitty said...

Bananas and Rye? Sold!

4:19 PM, October 26, 2012  
Blogger Claudia said...

I like seeing the muffins in my head. And I am very pleased that June has already learned to tip well.

4:40 PM, October 26, 2012  
Blogger Lady Cordelia said...

the world always needs another recipe from you. bananas or not.

4:41 PM, October 26, 2012  
Anonymous Megan | Eats Daily said...

You are too funny! I love the name June. It is my grandmothers name and growing up I had always wished that my middle name came from her instead of my other grandmother. (Carol)

4:45 PM, October 26, 2012  
Blogger Stephanie said...

I just can't agree with your assessment. I keep buying bananas and letting them go brown so I can bake with them, but then when the time is ripe(!), I need new inspiration. I need a new banana baked something.

And now you have given it to me. Thank you!

5:11 PM, October 26, 2012  
Anonymous Julie said...

The world so needs another baked banana something. We're constantly in need of new ways to use up overripe bananas around here!

8:59 PM, October 26, 2012  
Blogger sweet road said...

I am always fine with banana recipes...Yum! And whoa! Another coffee ice cream lover? Rare find, at least in my world.

9:57 PM, October 26, 2012  
Blogger Amanda Hawkins said...

Mostly, the world (and you) needed a couple hours of you at home so you could write this and make me chuckle. someone already said that, but it's true. It was, indeed, a chuckle. I will strive to take your assessment seriously--even with this picture of you and your man, and the muffin between you.

10:15 PM, October 26, 2012  
Anonymous john@heneedsfood said...

I only just threw out a few overripe bananas I had in the freezer. They had been ignored for way too long. Now I wish it was acceptable to rummage through the trash and locate them. Hmmm, not a good idea.

10:45 PM, October 26, 2012  
Anonymous Kristin said...

Hi! I may know why Kim Boyce suggested cold butter. I have read before that, so long as your mixer is powerful enough, cold butter holds air better than room-temperature butter. I have a stand mixer, and always cream my butter straight from the fridge. It always comes out perfectly "light and fluffy".

6:46 AM, October 27, 2012  
Anonymous Ashley said...

Bring on the baby jokes. Love this image.

6:52 AM, October 27, 2012  
Anonymous Marissa | Pinch and Swirl said...

Sharing a recipe with the word 'cereal' in the title seems sweetly mommyish. :) I love Kim Boyce's Good to the Grain - her recipes haven't failed me yet. And I know what you mean, without her book I may never have worked up the courage to start a cookie, or any baked good recipe, with chilled butter. But, yes, with a little patience it works just fine.

8:00 AM, October 27, 2012  
Blogger from maggiesfarm said...

"it must have been the baby, who, yes, I must have been holding - and soon I was barking, "MORE MUFFIN. THE MUFFIN. GIVE ME THE MUFFIN." Which, of course, is nothing new."

Cracked me right up.

I just live for perfect quiet afternoons such as these-- perfectly punctuated by a simple, simply delicious morsel like a banana muffin. That's some fine eating.

10:04 AM, October 27, 2012  
Anonymous wandering educators said...

YUM. anything with molasses, i am in. we just froze 31 bananas. don't ask. i can't eat them fast enough. will be making!

10:12 AM, October 27, 2012  
OpenID girlseeksplace said...

These sound yummy! We need more baby pictures!

10:22 AM, October 27, 2012  
Anonymous Joanne K-J said...

How about some really ripe (ok a little over ripe but sweet and very fragrant) pears, left over steel cut oatmeal and maybe a few chocolate chips just because we are about to be hit by a big storm here in the east and chocolate seems necessary.

10:23 AM, October 27, 2012  
Anonymous Stacy said...

I buy bananas and the first week, the first bunch, they are eaten immediately. The second bunch, the next week, almost always ends up with a few baked into something tasty.

This sounds like a great use of ripe bananas. How wonderful that June can already enjoy a dad-daughter date with her daddy!

11:32 AM, October 27, 2012  
Blogger Denise | Chez Danisse said...

Okay, before I even read this post I must tell you this is the best banana photograph I've ever seen. Love it.

12:26 PM, October 27, 2012  
Anonymous Deb said...

love it, molly. you should know how your book makes me smile(and cry sometimes) when i'm going to university by tram, every single morning. and how you make my smile now.
greetings from poland,

12:39 PM, October 27, 2012  
Anonymous Lisa said...

I think you will not stop making baby jokes. Maybe ever. I hope you will not stop making banana baked somethings.

12:41 PM, October 27, 2012  
Blogger Jennifer said...

I know this is so dorky, but it makes me so happy when you have a new post. Yes, I chuckled also. You never disappoint.

2:41 PM, October 27, 2012  
Blogger Meg said...

Once June gets older you will find this to be an invaluable recipe!! My two toddler-hooligans (14 months and 3) absolutely garbage down mixed-grain cereal, so it's never a problem to make some extra (if I can hide it from my husband....). And they love bananas, although their consumption seems to be as erratic as the banana-ripening, so there are often a few brownish bananas around. And , voila! muffins. I have some fabulous whole rye flour, too. These will make a rushed early morning much easier (I'll make some to freeze for later). Too bad my cursed oven just went on the fritz again, or I'd make them tomorrow as additional hurricane Sandy food stash. But soon!

5:10 PM, October 27, 2012  
Anonymous Anonymous said...

Am I remembering correctly that you posted another baking recipe where the butter gets creamed when cold...maybe whole wheat chocolate chip cookies? I think there was a good reason you gave at the time...what was it?!?

9:22 PM, October 27, 2012  
Anonymous Maja said...

OK so what exactly do you mean by 'hot cereal'? Must be an American term I guess (I'm a New Zealander) - is it like porridge? By which I mean rolled oats or wholegrain oats cooked in water/milk to a comforting stodge. I've got some brown bananas in the freezer that are calling out for this (with chocolate chunks I suspect)
Hope all's going well w June - writing this whilst nursing my own newborn!

3:40 AM, October 28, 2012  
Anonymous Ilke said...

Lunch dates with daddy? She is becoming a social butterfly I guess:)
I do need healthier muffin recipes! It does not matter how they look.

3:00 PM, October 28, 2012  
Anonymous katy said...

This is a lovely post. Although I believe that getting a puppy is by no means the same as having a child, the experiences can be awfully similar. I remember when we first got our little beagle and my partner would valiantly try to take her for walks. In those moments, I felt incredibly liberated, but unable to do really anything besides sit and enjoy the peace and quiet...These moments are definitely too rare, but, when they come, they're awfully special.

And the world could always use another muffin recipe, as well as suggestions for getting rid of overripe bananas.

3:05 PM, October 28, 2012  
Anonymous Anonymous said...

I have never baked muffins for 35-40 minutes. Are you sure they take that long to bake?

4:51 PM, October 28, 2012  
Anonymous Carrie @ the cook's palette said...

Love the baby jokes! And I love Kim Boyce's book...baking my way through it helped me get through many long and stressful days as an intern last year. Thanks for sharing!

9:58 PM, October 28, 2012  
Anonymous Stephanie @ Girl Versus Dough said...

I about died when I read the part of your post about Brandon feeding you the muffin -- YES. I imagine, if my husband were to hand-feed me, I would do the same.

Also, I don't care how ugly these muffins may be; they sound amazing.

7:07 AM, October 29, 2012  
Blogger Liza said...

I'm not sure there is such a think as too much banana bread, but you sure made the muffins sound delicious!

8:24 AM, October 29, 2012  
Blogger Unknown said...

FYI, I'm making the recipe now and I have much more batter than "8 cups of a standard sized muffin tin"... I'm topping them off, high, but I still have whole scoop leftover, after filling 12 cups (2.5 inch diameter).

12:12 PM, October 29, 2012  
Anonymous SASORTX said...

Don't forget - if you're using something like Bob's Red Mill Mighty Tasty Hot Cereal mix, you can press the leftovers into a loaf pan, chill thoroughly, then slice and fry the next morning for total hot goodness. Serve with syrup or jam or powdered sugar or whatever decadence you prefer...

Just be sure to be patient - fry on medium heat with just a smidge of butter/oil in the pan, and Do. Not. Flip. until the slice slides free in the pan. This will take WAY longer than you think it should, but it needs to have that solid golden crust or the entire thing will break up into hopeless little bits.

12:41 PM, October 29, 2012  
Blogger Molly said...

Hi, all. Thanks so much for your comments! It's always good to be here.

Kristin, that's so interesting about cold butter holding air better! Really glad you piped up.

Anonymous, yes, it was those whole wheat chocolate chip cookies! But when I made that recipe, I ignored Boyce's instructions and softened my butter first. (BAD MOLLY.) I could swear that someone left a comment on that post, offering an explanation for the cold butter, but now I can't find it. Agh...

Maja, yes, porridge! Exactly.

Anonymous / Gladys, that's the amount of time that Boyce calls for, and I've found it to be correct. I've made this recipe twice now. But maybe set your timer for 25 minutes, just in case, and start there? I always set mine for 5 to 10 fewer minutes than the recipe calls for, just to be safe.

Unknown, that's so weird! Boyce says that the yield is eight muffins, and both times that I've made this recipe, I've had enough batter for exactly that. Weird! In any case, lucky you, having twelve muffins...

And last but not least: that's a great idea, SASORTX.

1:37 PM, October 29, 2012  
Anonymous Casey said...

Total deja vu reading this post! I had a baby *in* June, and in early labor, I killed time by baking Smitten's rhubarb snacking cake. I was so afraid my beautiful rhubarb would go limp by the time I'd given birth, come home, and have the wherewithal to cook anything (let alone bake)! It was a great distraction from the contractions, I got to use up that rhubarb, and we ate some slices in the recovery room after my son was born. :)

8:47 PM, October 29, 2012  
Anonymous Nurit - 1 family. friendly. food. said...


10:03 PM, October 29, 2012  
Blogger Elizabeth said...

Even though I made banana bread yesterday, I'm due to have a baby girl of my own in about a week, and I think I would like these to be in the freezer as well. And that is why I keep a bunch of overripe bananas in the freezer at all times- in case I come across irresistible baked banana recipes two days in a row. Thanks!

3:29 AM, October 30, 2012  
Blogger MeganW said...

I loved your story to go along with this recipe.

We have friends who have an 18 month old. Her favorite thing is muffins. When she says muffin it's with a little sigh as if she's thinking about how good they are. I'll have to pass this recipe along to her mom. Or better yet make them for their family since they're due to have baby #2 in a week.

Thanks for the yummy looking recipe.

10:23 AM, October 30, 2012  
Blogger Christine said...

Ah, I hadn't gotten around to this recipe yet. But, inspired by it, I've started replacing a quarter of the flour in my own banana bread recipe with the rye flour and it turns out lovely. I'll have to hold out on the banana bread next time and try to make muffins instead.

12:46 PM, October 30, 2012  
Blogger kirsten said...

thanks! I have bananas languishing on the counter right now... maybe i'll try this one.

by the way, i opened my new Real Simple magazine last night, and there on the contents page was a quote from... YOU! I read it, and re-read it, and thought, "wow! i know her!" because that's what it feels like after reading your blog for so long, even though i'm a lurker and don't truly know you...

all that to say, CONGRATS!

6:39 AM, October 31, 2012  
Anonymous Stefanie said...

I'll gladly try these banana muffins this weekend, it seems we can never get through our bananas fast enough around here. Or maybe I buy a few too many just so I have an excuse to get baking....
Happy first Halloween to June!

10:44 AM, October 31, 2012  
Blogger keishua said...

i checked out boyce's book from the library a while back. it was lovely. i think muffins are a great way to use bananas up. i usually have one last one, though and have make "ice-cream" because it's hard to use just one...

7:36 PM, November 01, 2012  
Blogger Margie said...

OMG, my son is 3 months old and the day before and after are still a blur.


10:49 AM, November 02, 2012  
Anonymous Add a Little Lemon said...

Molly. You are kind of my hero.


9:59 PM, November 02, 2012  
Anonymous lapiubelladitutte said...

And for me that I don;t like bananas, what can you suggest??? Tricky one!

10:40 AM, November 03, 2012  
Anonymous LindaS said...

You can never go wrong with a banana anything!

3:01 PM, November 05, 2012  
Anonymous Fork and Whisk said...

These sound good and very hearty. Nice way to start a day in a chili fall morning. Thanks.

7:46 PM, November 06, 2012  
Anonymous Anonymous said...

Finally a recipe that motivates me to crack open the massive jar of molasses I for some reason thought was an excellent idea!

ps my 2nd daughter was born a few days after June ( onthe 13 th ) and coincidentally was named June . The kicker? My name is Molly :)

10:57 PM, November 06, 2012  
Blogger Jane said...

Molly, if you love coffee ice cream, here's a super easy, super fast (ideal for new mothers) recipe from Nigella's new book Nigellissima for you: just for those days when you might be out of your usual brand and need a fix.

No Churn Coffee Ice Cream
300ml/10fl oz double cream
175g/6oz condensed milk
2 tbsp instant espresso powder
2 tbsp espresso liqueur (or coffee liqueur) (I use Tia Maria)
Preparation method
Whisk all the ingredients together until soft peaks form, and you have a gorgeous, caffè-latte-coloured airy mixture, and then fill an airtight container and freeze for six hours or overnight.

3:10 AM, November 07, 2012  
Blogger Meg said...

I just have to weigh in here again, which is probably annoying, but -- having made the muffins today I have to say that they are fabulous!!!! Really superlative muffins. Your memory didn't lie. Make them again and see! I had the magic combination of too many very ripe bananas and exactly half a cup of leftover oatmeal today, so I whipped them up (and, yes, took them over to my mom's to bake because my oven is STILL BROKEN). So totally delicious, and enjoyed by all from 14 months to 85! I came out with 10 muffins, which made me glad because I still have 4 for breakfast tomorrow. Thank you for this recipe!!

3:58 PM, November 11, 2012  
Anonymous Jennifer said...

I hope this isn't sacrilege, but I am wondering if it might be possible to substitute something else for the rye flour. I just don't like rye. Would whole wheat flour work? Or is there something else that might the depth to it other than rye? Thanks thanks, Molly. I so enjoy your recipes!

10:56 PM, November 11, 2012  
Anonymous Em said...

Oooh! Stumbled across you somehow here in the internet. Love your writing, recipes and that shot of a banana....berloody great. - Emma

11:28 PM, November 13, 2012  
OpenID alphabetpantry said...

Wow Molly. How do you do it?! Your blog is beautiful. Beautiful photos and beautiful stories, AND two business, a blog and a new baby. You have my admiration and my following!

1:18 AM, November 14, 2012  
Blogger Daniel Oliver said...

Can never go wrong with banana

9:11 AM, November 14, 2012  
Blogger Jennifer Bridges said...

I am half way done with your wonderful book, A Homemade Life. Amazing!! Thank you for taking the time and energy to compile this wonderful collection of your life and the recipes that accompany it. I picked it up on a whim and I am so glad that I did. You have a way with words lady. The Italian Grotto Eggs made me cry because Dad's are the best and we never want them to go. I made the Dutch Baby this morning and received cheers from my husband, 3 year old daughter and 1 year old daughter. Keep up the good work! Also your blog is wonderful too. I will check it frequently now that I have discovered it. Congratulations on your daughter. Motherhood is amazing. You thought you knew what guilt was before, now you will have a new perspective. Love.

6:23 AM, November 15, 2012  
Blogger Linda C said...

I can't believe I was so busy I missed June being born. The last time I checked was was the entry right before June. She is gorgeous. Congratulations to all.

Those banana muffins sound amazing, The next time I have some overripe bananas, I will know what to do. Sad to say, I had two yesterday and my son walked in, saw them, and said, "That is disgusting!" and tossed them in the trash. Ah well, I bought some today- so soon, knowing yus.

June Elizabeth is a lovely name. I have a daughter named Elizabeth, and she has a daughter named Julia Elizabeth. Best of luck. I love youk blog and your book.

I have cooked many things from your recipes.


6:34 PM, November 16, 2012  
Blogger m said...

The muffins look divine! But as a new mom, I have NO idea where you have the time to bake muffins!! (I know that's what you do, but I am totally jealous!!)

7:00 PM, November 17, 2012  
Blogger beleye said...

I love, love, love your writing! Btw, June is so cute and I love her name
Best wishes from Moritzburg/Germany!

12:45 PM, November 19, 2012  
Anonymous Christian Rene Friborg said...

I love anything banana, so this has been added to my banana recipe collection!

10:30 PM, November 22, 2012  
Blogger Jo's World said...

Time for another picture of that beautiful, dark-haired girl named June. How long must we wait?


12:53 PM, November 26, 2012  
Anonymous Sara @ The Cozy Herbivore said...

No no no, I must insist-- the world ALWAYS needs more banana recipes. This recipe looks yummy and easy and very comforting on these cold winter days. I do love me a good muffin in the morning...

3:05 PM, November 28, 2012  
Blogger Payal Shah said...

I baked these muffins over the weekend and it's a no surprise that they were more than just fantastic. Thanks for another keeper of a recipe.

3:42 PM, November 28, 2012  
Blogger Norma said...

I love those kind of days!
Muffins sound delicious, i always have ripe bananas and constantly looking for new banana recipes.


4:05 PM, November 30, 2012  
Anonymous Tracy {The Bride Concierge} said...

I've been reading your blog for well over a year now. I've wanted to visit Delancey for that long.

We just spent the past weekend in Seattle. We rented an apartment in Ballard, admittedly because it was within walking distance of the restaurant. It rained on our walk over there, but we got there 15 minutes before open and excitedly had a drink at Essex while we waited.

Then we had the pizza that changed our lives. We weren't disappointed. We came back the next night, and after waiting 2 hours for our pizzas (we wised up and got two this time), we were again met with the best pizza of our lives.

We are home now. Until next time, we'll be dreaming about that amazing crust.

11:28 PM, December 03, 2012  
Anonymous Frank @ Kraemers Culinary Blog said...

I love the taste of ripe bananas in anything, whether it's cake, pancakes or muffins. Congrats to your newborn. My boys are now 15 and 18. Enjoy this time when they are young.

7:07 AM, December 04, 2012  
Anonymous Klee said...

Really like the Banana Cereal Muffin recipe. Am going to make for my family. Don't want to waste any of these neglected bananas. Thanks!

7:52 AM, December 17, 2012  
Blogger vanilla bean blog said...

Oh, Molly, I am catching up on your blog and I just had to comment {and say you are wonderful!} I have tears in my eyes but I can't stop laughing - all your honesty and detail and bird chirps for muffins. It's just all so beautiful.

8:40 PM, January 25, 2013  
Anonymous Anonymous said...

Hey there, I was just thinking that I might do this recipe tomorrow, the only thing missing in my cupboard is the molasses - do you think I could replace it with honey??

9:56 AM, January 26, 2013  
Blogger Stefan Tzschentke said...

Banana cereal muffins are great. Would like to try yours ;-)

10:30 AM, April 05, 2013  
Anonymous Min said...

Molly, thanks for the great recipe. As you described, they are not the most beautiful of muffins, but tastier and heartier than they look.

A few things of note:
1) I filled my muffin pan to the brim, and had batter left over. So that's 12+ muffins.
2) I needed the full 40 minutes of baking time. A clean tester does not work for this recipe, as it will come clean early on even though the muffins are not quite done.
3) This recipe would not work well in a loaf pan, I imagine. The texture is quite dense; the muffin size is the right balance between outer dry/crunchy crust and inner moist dense muffin.
4) Next time I might consider adding toasted walnuts or millet for crunch. These muffins might also do well with some sort of crunchy streudel top.

6:05 AM, March 04, 2015  

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