What is the best way to keep my Famous banana muffins fresh for several days?

Put them in the refrigerator or send them to me and I will keep them safe. XD
Or when they get hard,shoot out the windows of speeders in your neighborhood with a slingshot.

while you’re at it, recipe please.

Freeze them maybe?

Or, put them on paper towels in an airtight container/ziploc storage bags in the fridge.
Or, send them to me, I’ll keep them safe…heh!

Do you put walnuts in those muffins? Mmmm!

Freeze them right after baking, and then thaw as needed.

@josie should I guess that you tried the fridge and the freezer but didn’t like the result? How about that vacuum seal thingy, if you’re going to use it for other things as well. http://www.dougcare.com/foodstorage/homeequip.htm

they have big tupperware-type containers for just such a thing.

@flo
No. They usually go quick, in three or four days. It never crossed my mind to freeze them because I figured by the time they froze, someone, maybe me, would want to eat one. So I was looking for the in between solution. After they were fresh, before they are inedibly stale, but without the timing and maintenance issues of freezing. And maybe there is not a good solution here.

@josie Okay. Is the kitchen bit on the humid side? By the way I didn’t mean that brand of the vacuum seal, it happened to be the first result

Best to put them at the BOTTOM of your refrigerator. Putting them up top allows moisture to rise and collect on top, which will make them hard on top (the Muffintop!).

Maybe individually wrap each in tin foil or plastic wrap? Plastic wrap they use in diners, individually wrapping their pastries and muffins.

A gallon size plastic bag works pretty well if you’re not into freezing them. You can either leave it out on the counter or put it in the refrigerator depending on space. I would personally recommend freezing them in either a freezer plastic bag or a container. I keep muffins in my freezer all the time and usually just take one out and warm it up for about 30 seconds and voila, presto change-o, it’s ready to be eaten.

@Ellis1919 You may be on to something there.

I second @jca‘s idea. If you wrap them individually in plastic wrap and then put them in a ziploc, they should be just fine. When I just put muffins in a ziploc, they last two or three days, but combining it with the plastic wrap would probably get you another couple days.

Another idea would be to only bake half of them and save the remaining batter in the fridge. When you start to run low on muffins, pop the rest in the oven. That way you’ll get to enjoy more of them while they’re truly fresh.

Any chance you want to share your recipe? Pleeeeaaase?

Wrap individually, or freeze half. They should defrost quickly when you want to eat them.

Did we get the recipe?

Just want to point out, you can freeze them hours after you make them, or day two. You don’t have to be rigid about the timing, it doesn’t have to be a chore.

The same way I keep MY famous banana loaf fresh. :)
We usually eat it too fast for it to get even near stale.

However, I keep my loaf in the fridge – I wrap it in bunch of plastic wrap then stick it in a Ziploc baggie (squeezing the air out). But, if it’s needed, I will freeze half of it in the same manner I put it in the fridge.

Recipe, please (taps foot).

Recipe, recipe, recipe!!!!!

I don’t know if you want my recipe or @josie‘s or both. I’ve been making mine the same way for about 10 years.
Mine is very heavy and moist. I use black/brown bananas from the freezer (thawed) – these old black/brown ones give the loaf a strong banana taste. Also, I’m sure you could make it into muffins if you wanted to – I’ve never tried it that way.

Any ways, here it is:

Gather one regular loaf pan (greased), one medium and one small mixing bowl.
I’ll put the type of ingredient I use in brackets.

2 cups of flour (all-purpose)
1 cup white sugar
1½ tsp baking powder
½ tsp baking soda
¼ tsp cinnamon
¼ tsp salt (half salt)
1/8 tsp nutmeg
2 beaten eggs
1½ cup mash banana (this works out to about 3–4 regular size bananas)
½ cup cooking oil (extra virgin olive oil)

Set oven to 350 F.

Put the dry ingredients in the bigger bowl, and the wet in the smaller bowl.
Mix each bowl thoroughly.
Make a well/hole in the middle of the dry ingredients, in the bowl.
Pour the wet mixed ingredients into the hole in the dry bowl.
Begin mixing by turning dry stuff over the wet stuff ..then mix quickly.
Pour/spoon into greased loaf pan.
Bake for about 50–60 minutes.

One way to test if the loaf is ready, at the end, is to poke a toothpick all the way into the highest part of the loaf. If you pull the stick out and it’s gooey, it’s not ready. If it’s dry, nothing sticking to it, it’s ready.

Enjoy :)

@PluckyDog Both actually, thanks for posting yours.

@josie keeping yours secret?

(crickets chirping at @josie‘s house)

@PluckyDog Thanks for your recipe! I’m looking forward to trying it once I have some old bananas.

@jca and @Porifera I sent @josie a PM in case he accidentally stopped following the question and hasn’t seen our request. Hopefully, he’ll come back and enlighten us.

2C Flour
1 TB Baking Soda
¼ tsp salt
½ Cup butter, soft
1 Cup Sugar
2 eggs
1 tsp pure Vanilla extract
½ tsp (fresh!!!) ground nutmeg
½ tsp cinnamon
½ Cup Buttermilk
3 Ripe Bananas mashed up into paste
½ cup chopped walnuts

Combine flour soda salt and sift into a bowl
In large bowl beat the butter and and sugar while mixing until it is fluffy
Add eggs, vanilla and spices, beating well
Blend in buttermilk
Alternate adding bananas, flour and nuts and beat until smooth

Put into two small greased and floured loaf pans, or lined muffin tins- I like the muffins

Bake 375 45 mins loaf, 25 mins muffins. Done when knife tip comes out clean.
These are lighter, fluffier and less gooey than some recipes. Which is the way I like them.