Banana Muffins

Updated: Oct 6, 2020

Servings: 18 muffins

Storage Life of Ingredients: 3 months with frozen bananas or 1 year with banana baby food


Warm, sweet banana muffins make the perfect breakfast on busy days.



Pictured Process



Thaw two frozen bananas.



When they are almost thawed, mash them with a fork.



Reconstitute the crystallized eggs and dehydrated buttermilk according to package directions.



Cream the sugar and oil together in a stand mixer with the paddle attachment.




Add the egg and beat well.



Add the buttermilk, bananas, and vanilla and mix together.



Sift the flour, baking powder, baking soda, and salt together.



Add the flour mixture to the liquids and beat well.



Pour the batter into muffin cups. Fill 3/4 full.



Bake at 350 degrees for 17-20 minutes. The muffins should spring back when touched in the middle.




Storage Tips


Sugar: I store my sugar in 5 gallon food-grade buckets with resealable lids. Sugar is best if used within 2 years.

Olive Oil: According to Bertolli, olive oil has a shelf life of 16 months.


Crystallized Eggs: Once opened, the crystallized eggs have a shelf life of one month. I repackage them in a freezer bag, label with directions to reconstitute and store in the freezer. If the electricity goes out, I can make scrambled eggs and easily use up the can in a month's time.


Dehydrated Buttermilk: Once you open a can of dehydrated buttermilk, it will last a month on your pantry shelf. I repackage it into a freezer bag, label with directions for reconstituting, and store it in my freezer. This way it will last as long as I have electricity to run my freezer.


Bananas: I freeze bananas. Peel them and break them in half, then store in a freezer bag. Bananas will freeze for 2-3 months. You can also use banana baby food to get the banana flavor in your muffins. This will have a storage life of 1-2 years.


Vanilla: I just purchased a new bottle of vanilla and the "best by" date states that it is good for close to 4 years.


Flour: Flour can be stored in 5 gallon food-grade buckets with resealable lids. Layer the flour with bay leaves to keep the weevils away. Grains will keep for at least a year using this method.


Baking Soda: Baking soda has a shelf life of 2 years. Check the "best by" date on the container.


Baking Powder: Baking powder has a shelf life of 1 year. Check the "best by" date on the container.


Salt: Salt will last for 5 years in its original container on your pantry shelf.


Special Tools for this Recipe


Stand Mixer


Sifter


Alternate Cooking Method


Sun Oven



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