I’m always on the lookout for easy ways to use up too-ripe bananas. Most of the time, I’ll make a batch of banana oatmeal cookies but I’m sort of over those lately. Now my new favorite thing is to make banana muffins.
I’ve been tweaking the recipe to make it a little healthier and I think I’ve finally got it to a point where I’m willing to put my stamp of approval on it and share it with you all.
Makes 1 dozen muffins
-1 1/2 cup all-purpose flour
-1 tsp baking soda
-1 tsp baking powder
-1/2 tsp salt
-a sprinkle of cinnamon, maybe 1/2 tsp?
-3 very ripe bananas
-1/2 cup packed brown sugar
-1/3 cup unsweetened applesauce
-1 tsp vanilla
1. Preheat oven to 350º. Either spray your muffin pan or pop in liners. In one bowl, sift together first 5 ingredients. In another bowl, using a potato masher, mash up the remaining 5 ingredients.
2. Stir your flour mixture into your banana mixture and mix until just combined. Spoon into muffin cups.
3. Bake for 20 to 25 minutes or until muffins are golden brown. It takes exactly 22 minutes in my oven.
The original recipe called for butter instead of applesauce and 3/4 cup of white sugar, but I think my version is just as tasty while being better for you. Next batch I think I’ll try making it with half regular and half whole wheat flour and see how that turns out.