Diet Killers: Recipes for Readers – Throwback Muffins from Molly MacRae

 

In this edition of Diet Killers: Recipes for Readers we’re celebrating the imminent release of #Throwback for Murder, book 4 in Sarah E. Burr’s Trending Topic Mysteries. The book comes out in two days—June 3, 2025.

I’m immediately drawn to Sarah’s protagonist, Coco Cline. How could I not like someone whose name sounds like drinkable chocolate? Coco, a social media influencer, lives in Central Shores, Delaware. All is not picture-perfect in Coco’s life, though. Murder has a way of stepping in, and when it does, she and her Sleuth Squad of fabulous friends step up.

#Throwback for Murder finds Coco and the Sleuth Squad digging through a murder victim’s social media history—to clear the name of one of their own. Not only is Charlotte the prime suspect, but she’s Central Shores’ favorite coffee shop owner, and the police think her past is as murky as a bad brew.  

Burr offers an appealing cast of diverse and up-to-the-minute modern characters and a comfortably cozy setting. Congratulations, Sarah, on another winning addition to your series!

In honor of #Throwback for Murder, I’ve renamed my family’s favorite muffin recipe Throwback Muffins. Why? Because they’re a great way to use throwback bananas—those over-ripe bananas you threw into the back of your freezer. Did you know you can toss over-ripe bananas straight into the freezer until you have time to bake? When you’re ready to use them, take them out (they’ll look like black-hearted villains), let them thaw, and then nip off one end and squeeze the whole banana out of its skin like toothpaste. Lots of fun!

Feel free to use pecans in place of the walnuts and either light or dark brown sugar.

Throwback Muffins

Adapted from Muffins A to Z by Marie Simmons 

Ingredients

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon salt

½ cup chocolate chips

2 or 3 mashed bananas

2/3 cup packed brown sugar (light or dark)

1/3 cup unsalted butter, melted

1 large egg

1 teaspoon vanilla

½ cup coarsely chopped walnuts (or pecans)

 

Directions

Preheat oven to 400 ℉.

Lightly coat 12 muffin cups with butter or nonstick cooking spray.

In a large bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Stir to blend. Stir in chocolate chips.

In another large bowl, add brown sugar to melted butter, then the mashed banana, egg, and vanilla. Mix until well blended.

Add dry ingredients, all at once, to banana mixture. Fold until evenly moistened without overmixing.

Divide batter evenly into prepared muffin cups. Sprinkle tops with chopped walnuts. Bake until tops are golden and a toothpick inserted in the center comes out clean. 15-20 minutes.

Cool pan on a wire rack 10-15 minutes before removing muffins.