I have been seeing a lot of roasted banana bread out in the blogosphere and the idea of roasting the bananas intrigued me. I happened to have three over ripe bananas in the freezer to use up so I decided to make the kids some muffins for an after school snack. I first thawed my frozen bananas out then roasted them for 20 minutes. The smell of them roasting is outstanding! Seriously, I was drooling over the smell. I used some whole wheat in the muffins instead of all white flour to make them a bit healthier. The muffins turned out to be flavorful, moist, and super delicious. My son and daughter both loved them and asked if they could have them for breakfast the following day and I loved that they made my house smell amazing while they baked.
Preheat the oven to 350 degrees then coat a muffin pan with cooking spray. Line a baking sheet with tin foil.
Place the thawed over ripe bananas on the baking sheet.
Place the baking sheet into the oven and bake for 20 minutes. Remove from the oven and let them cool for 10-15 minutes.
In a large bowl, beat together the butter and sugar until creamy. Add the eggs, roasted bananas, and vanilla then continue beating until well combined. In a separate bowl, combine the flours, baking soda, salt, cinnamon, nutmeg, and clove together, mix well. Add the flour mixture to the banana mixture and stir until just combined.
Place into the oven and bake 23-25 minutes or until a tester inserted into the center comes out clean. Let the muffins cool on a rack. Slather with butter and enjoy!