I have a few different muffin recipes using ripe bananas. This is my favorite so far! My first batch went fast. And I usually have very ripe monkey food on hand. I freeze some for smoothies, but I usually save a few for muffins. Try this recipe and let me know what you think! (This recipe is not my own. It is out of a cookbook of mine - modifications are noted in [ ].)
Flour - 1 1/2 c. [I used all whole wheat flour except for 1/4 c.] - recipe calls for all-purpose flour
1 c. Quaker Oats [I used old fashioned]
1/2 c. firmly packed brown sugar
1/2 c. chopped walnuts [optional, I used!]
1 Tbsp. baking powder
1/2 tsp. baking soda
1 c. mashed ripe bananas (about 3)
1/2 c. skim milk [I used 2% organic]
1/3 c. butter or margarine, melted
1 egg, lightly beaten or 2 egg whites
1-2 Tbsp. Lilly's Vegan/Sugar Free Mini Chips (Dark chocolate) [my add! not optional for chocolate lovers]
Heat oven to 400. Spray bottoms only of muffin tin with cooking spray or use muffin liners (12 needed).
Combine flour, oats, sugar, walnuts, baking powder and baking soda; mix well. In separate bowl combine bananas, milk, melted butter or margarine and egg or egg whites; blend well. Add to to dry ingredients all at once and stir just until dry ingredients are moistened. (Do not overmix)
Fill muffin cups almost full. Bake 17-19 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.
Nutrition Tip & Funny Fact: This recipe in my cookbook is titled Whole Grain Banana Muffins. Funny thing is all-purpose flour is NOT a whole grain. Are you wanting more nutrition tips? Make sure you subscribe to JOY2BWell Fitness Studio. Just create an account (no purchase necessary) and you'll receive updates, promotions and announcements. [We don't share your information with anyone - and you may unsubscribe any time!]