I had 3 overly-ripe bananas about to rot in my kitchen this week, leftover from my Sunday baking. They were way to ripe to enjoy regularly as fruit (all mushy!), but perfect for making banana bread. Without a loaf-shaped baking tin, I used this banana bread recipe but baked them in my cupcake tray to make muffins instead.
The muffins came out fragrant, fluffy and not too sweet at all. They crumble beautifully and are slightly moist, just the way I like it. And because I baked them in a cupcake tray, the muffins are a bit smaller than usual which make them a good portion for snacking or tea time.
As a first time muffin baker, I found it hard to resist not decorating them like cupcakes. They seem a bit naked without nice slab of icing!