My mom has a bad habit of buying bananas she does not eat. Every week she gets a bunch of bananas from the grocery store, and every week I end up freezing all of them. After I had filled nearly 3 gallon ziplocks full of bananas, I decided I should try to use them up. Hopefully you’re not as bad as us, but if you have some extra bananas starting to go bad, this recipe is for you. I got the base recipe from Love and Lemons, which no one is surprised about. Whole wheat flour and no refined sugar make these muffins hearty and healthy, but my tip to blend the dry ingredients together instead of just whisking keeps them light and fluffy. I made a double batch and froze some for future on the run breakfasts.
- 1¾ cups whole-wheat flour
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ⅔ c almond milk
- 1 tbsp apple cider vinegar
- ⅓ c maple syrup
- ⅓ c olive oil
- 1 tsp vanilla
- 1/4 c ground flaxseed + 1/4 c warm water mixed
- 2 large, ripe bananas (mashed)
Preheat oven to 350 and spray/line a cupcake tin. Place flour, cinnamon, nutmeg, baking powder, baking soda, and salt in blender until fully mixed and ground to a fine powder. In a large bowl, whisk almond milk, maple syrup, olive oil, vanilla, and flax mixture. Fold in dry mixture with a rubber spatula until just combined. Add mashed bananas. Scoop 1/3 c batter into each tin and bake for 18-20 mins until tops are browned. Let cool for 15 mins in the pan, then transfer to a wire rack to cool.
Tips/Things I Would Change:
- Be careful not to over-mix the batter. The more you mix, the denser the muffins get. (Please don’t leave like chunks of flour, though, just don’t go crazy)
- Feel free to add chocolate chips, nuts, raisins, or whatever you’d like. I was just craving some plain muffins this day.
- I may slice some bananas to top the muffins with next time.
- Preheat the oven to 400 and bake one of your day or two old muffins for about 7 mins (or the ones your froze for about 20) for a fresh, out of the oven effect.