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In the meantime here's a recipe for kitchen sink banana muffins. (In addition to bananas they've got carrots and candied ginger in them, and can probably happily handle whatever complementary ingredients you'd like to add). It's based on Mark Bittman's recipe for whole wheat muffins from the Feb. 5, 2010 New York Times.
I feel like I get the best banana flavor in baked stuff if the bananas are frozen first. Specifically, if I wait until they're good and ripe — meaning quite brown and black on the outside, full-on ugly in the way that prissy banana-eaters seem to have a problem with — and freeze them then. They're even uglier when I pull them out of the freezer and I just don't care.
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 to 1/2 cup sugar, depending on taste (I like a lesser amount)
1/4 cup maple syrup, preferably Grade B (it has a stronger flavor)
2 regular bananas, or more to taste (see above), mashed with a fork
1 heaping cup shredded carrots
1/2 cup finely chopped candied ginger
1/2 cup melted butter, plus a bit more for greasing your muffin pan if needed [ the original recipe calls for unsalted butter but I use salted for pretty much everything these days ]
1 egg, beaten
1/2 cup buttermilk
for optional but recommended crunchy topping:
1/4 cup oat or barley flakes
1/4 cup sunflower seeds
2 teaspoons melted butter
2 teaspoons honey
pinch of fine sea salt
Heat the oven to 375°F and grease your muffin pan with butter if necessary. (I use a silicone pan so I don't bother with this step). Mix the dry ingredients together in a large bowl until just combined. Stir in the bananas, carrots, and everything else until ingredients are thoroughly combined. Don't over-stir because supposedly that's bad for muffins.
If you're making the optional crunchy topping, stir all the ingredients for that together in a small bowl.
Fill your muffin pans and spoon a half-tablespoon or so of the crunchy mixture on top of each muffin before baking. Bake for approximately 25 minutes, or until a toothpick poked in the center of your test-muffin comes comes out clean.
Makes at least a dozen muffins, possibly more depending on the size of your pan. (I use a "mini" muffin pan that isn't very mini at all and I got seventeen).