These banana muffins have been a staple of mine for a few years now. I absolutely love bananas – I eat one almost every morning – but sometimes I can’t eat the entire bunch before they start to brown. I can be a bit picky about bananas that are too ripe, so I’ll use them to whip up these healthy muffins for breakfast instead.
Here’s the recipe:
2 bananas, mashed
½ c. sunflower oil
½ c. honey
¼ c. maple syrup
3 tbsp. applesauce
2 tsp. baking powder
1 tsp. baking soda
2 c. all-purpose flour
Dash of cinnamon
Preheat oven to 350 degrees. Spray a muffin pan with cooking spray. Combine all ingredients in a large bowl until blended. I’ve found it’s best to start by mashing the bananas and then adding everything else. I usually use a fork and continue to mash until they are quite soupy. Spoon the batter into the muffin pan until each cup is filled about ¾ of the way. Bake 20-25 minutes.
It’s beyond easy and a great way to make use of bananas that are starting to brown! I found a variation of this recipe in an older version of this cookbook years ago and have loved it ever since. Enjoy!
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