Do you have browning bananas sitting on your counter? Not sure what to do with them? You can use them for healthy and delicious muffins!
This breakfast muffin is a combination of three different recipes that I concocted when I was getting bored of having cereal for breakfast. The recipe contains no sugar and makes 12 muffins. I combined several recipes from the “red plaid” Better Homes and Gardens cookbook. If you don’t have this cookbook, I highly recommend getting a copy! It provides many basic recipes with “add-ons.” You can use all white flour if you don’t have whole-wheat. Remember, if you use too much whole wheat flour, it does make your muffins dry. You can tinker around with the recipe by adding dried fruit, shredded coconut, or frozen fruit (my favorite is blueberries!).
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 beaten egg
- 3 bananas
- 1/2 cup milk (or your preferred milk alternative)
- 1/2 cup honey
- 1/4 cup cooking oil (I used coconut oil)
- 1/2 teaspoon shredded lemon peel
- Peanut butter (optional)
- Fruit jelly (optional)
- Preheat oven to 375*.
- Combine all dry ingredients and whisk together.
- In a separate bowl, mash the bananas and mix with the egg.
- Add the milk, honey, cooking oil, and lemon peel to banana and egg mixture.
- Add wet ingredients to the dry ingredients and use a rubber spatula to combine. Make sure to not over-stir, or else your muffins will be dry. It’s okay if the mixture is lumpy.
- Spray the muffin tin and scoop the batter into the cups.
- If desired, you can add jelly or peanut butter to the centers by only filling the cup 1/3 of the way with the muffin batter.
- You would then spoon in the peanut butter or jelly in the center, then spoon in more batter over the top so the muffin cup is a little over 2/3 full. You don’t want to fill the cups up all the way or else the muffins will overflow.
- Bake for 20 minutes.