TRY THIS NO-SUGAR-ADDED RECIPE TO MAKE THOSE OVERRIPE BANANAS AN EASY ON-THE-GO SNACK OR BREAK ADDITION.
WITHOUT FAIL, WE END UP WITH AT LEAST 1-2 UNUSED bananAS AT THE END OF every week. TOO RIPE TO ENJOY YET NOT NECESSARILY COMPOST MATERIAL, THESE BANANAS ARE TYPICALLY relEGATED TO A GALLON-SIZED ziplock IN MY FREEZER LABELS TO AWAIT USE IN OUR NEXT SMOOTHIE OR banana BREAD.
THIS RECIPE HAS INSPIRED ME TO USE MY bananaS MORE FREQUENTLY, GIVEN ME AN EASY GRAB & GO SNACK OR BREAKFAST OPTION, AND GOES *PERFECTLY* WITH MY ALL-TIME FAVORITE Bev – English BREAKFAST TEA.
REMINDER – THIS IS NOT A DESSERT MUFFIN RECIPE. IT IS LIGHTLY SWEETENED FROM THE FRUIT, BUT IF YOU ARE USED TO SWEETER FOODS, THESE MAY NOT SUIT yoUR TASTE PREFERENCES. adjusting THE ADD-INS TO INCLUDE MORE SWEETNESS BY ADDING DRIED CRANBERRIES OR CHOPPED APPLES could HELP YOU ENJOY THEM A littlE MORE!
simple banana bread muffins
Ingredients
- 3 large ripe bananas
- 3/4 cup unsweetened applesauce
- 2 large eggs
- 1 1/3 cups whole wheat flour
- 1 tsp baking soda
- optional add-ins: spices, nuts, dried fruits, chopped apples I use cinnamon, dried cranberries and walnuts
Instructions
- Preheat oven to 325F
- Mix all ingredients together in the order listed until combined (do not over-mix)
- Pour batter into a greased muffin tin
- Bake for 25-30 minutes or until toothpick comes out clean.