In my home, I can never predict when we will eat bananas. Half of the time, I buy a bunch and they are gone within two days. Other times, I buy a bunch and they sit there for over a week, getting nice and black. I don’t like throwing away food, so I try to turn the ripe bananas into a baked good.
This week I created a Banana Blueberry Muffin…although I will have to say, it tastes nothing like a muffin because there is more banana in it than anything else! I used 5 bananas in this recipe, so the muffins were not really dry. They stayed together but the inside was super moist.
This recipe is adapted from a recipe I found on Pinterest. If you want your muffins to truly be muffins, then follow this recipe. If you have a lot of bananas to use, and want more of a creamy inside, follow mine!
5 overly ripe bananas
1/4 cup organic cane sugar
1 tablespoon melted coconut oil
1 teaspoon vanilla
1 1/2 cup almond meal (I used the almond meal left over from my homemade almond milk)
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 cup frozen organic blueberries
I included 1 tablespoon flax meal and 2 teaspoons of hemp hearts
Add whatever healthy ingredient you want!
Mash the bananas.
Add everything else besides the blueberries and mix.
Fold in the blueberries.
Spray/Grease muffin tin.
Equally divide batter into the 12 cups.
Bake for 25-27 minutes at 350.
I, um, have some bananas. Some very ripe bananas. Yes, I’m making these for Friday morning breakfast.
I’d love for you to share your recipe at my Motivation Monday linky!
Barb recently posted..simple fall/winter outdoor display using burlap, twine and clearance shrubs
This is a great recipe! All good, clean, yummy ingredients. Thank you for sharing.
WOW, I love this recipe. So easy and yummy. Will definitely try to make it for the family this weekend. Thanks, Brittney.