Frozen Banana Muffins

Frozen Banana Muffins

Have you ever, ever (like me….) buy a lot of bananas, never manage to finish it, and then tucked it away in the freezer till you completely forgotten about it? I was spring cleaning my freezer and found this bag of weird cold brown stuff only to realized that I have frozen bananas tucked away in the corner of the freezer and I went like “Gosh, what are these black brown ugly thing?!”. Yep, frozen bananas looks completely disgusting, like some frozen dead stuff that might shock you completely. But when they thawed, and skin peeled they look as normal as any other bananas mash, except very very wet.

The key thing here is to let the bananas thawed over couple of hours, skin on, until you are able to peel the skin away. Please place them in a bowl when you are thawing so the liquid doesn’t leak everywhere. Then you mash the bananas and run the mash through sieve to get rid of the liquid. I was a little worried attempting a banana bread recipe because I was unsure if the moisture is going to make the cake/bread really wet and soggy in the middle, so I re-attempted by ever reliable old Banana Muffin recipe. In my honest words, it turned out even tastier than the original recipe. Mmm…mmm, now freezing bananas has become a favourite routine of mine, and I look forward to using them if I do not completely forgotten about their existence in my freezer :)

Frozen Banana Muffins


Recipe from Mastering the Art of Baking by Anneka Manning.


  • 300g self-raising flour
  • 1/2 teaspoon ground nutmeg (or ground cinnamon)
  • 110g light brown sugar
  • 125ml full cream milk
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 300g mashed defrozed bananas
  • 125g butter, melted and cooled
  • (Omitted) 60g pecan or walnut halves, coarsely chopped to sprinkle


  1. Preheat oven to 180C degrees. While the oven is heating up, place butter into a small stainless steel bowl and pop it in the oven until it melts. Remove from oven and let it cool. Lighly brush 12 x 80ml muffin holes with melted butter to grease.
  2. Sift the flour and nutmeg/cinnamon together into a large bowl. Stir in the sugar and then make a well in the centre.
  3. Whisk the milk, egg and vanilla extract together in a large jug, then pour into the well. Add mashed banana and melted butter. Using a large metal spoon to fold together until just combined but not smooth. Note: Do not overmix otherwise muffin will be tough, as the batter should still be a little lumpy).
  4. Divide the mixture till almost full among the muffin holds. If you are using the nuts, sprinkle them onto the muffin batter. Bake for 20 to 25 minutes or until the muffins are golden and a skewer inserted into the center and come out clean.
  5. Leave in muffin pan for 3 minutes then use a palette knife to release each muffin from the pan and lift out. Cool on wire rack and serve at room temperature.


  • You can replace brown sugar with fine white caster sugar, except brown sugar heightens the sweetness of the bananas and adds the extra crunchy layer on the muffin top.
  • To freeze bananas, wrap them individually in plastic or glad-wrap and store them in airtight container/freezer bag. Seal, label, date and the bananas can be freeze up to 3 months. Thaw at room temperature.

Frozen Banana Muffins


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