Ok, who keeps letting their bananas go past the point of no return?
Sure we can peel them, break them up and whack into a container and freeze for smoothies but we can also make things like banana bread, banana cake and banana muffins.....but at the time of spotting those turned brown and soft bananas, it may all feel a bit like too much work...
What if I were to tell you that this banana muffin recipe is super quick, super easy and you'll just want to use your brown bananas as soon as they turn on you to make this recipe? You might even purposely let the bananas get overripe to make these again and again 😉
So without further ado, here is what you need:
- 2 cups of gluten free flour (can use whatever flour you like here)
- 1 teaspoon of GF baking powder
- 1 teaspoon GF baking soda
- 1/3 cup of coconut sugar
- 3-4 overripe bananas
- 2 eggs
- 1/2 cup of coconut oil (or melted butter)
- 2 tablespoons of almond milk (or your preferred milk)
- 1/2 teaspoon of salt
- 1 teaspoon of vanilla extract
1. Heat oven to 180 degrees (fan force)
2. Grease or line a 12 standard sized muffin or cupcake tray
3. In a large bowl, mash your bananas and then add eggs, sugar, coconut oil, milk and vanilla extract and whisk to combine.
4. Stir in flour, baking powder and baking soda and salt
5. Pour into your 12 muffins cups and bake for 20-25 minutes on a middle shelf or until cooked through (use the good old skewer test if needed!)
These yummy muffins freeze well and make great lunchbox snacks too!
Hope you enjoy using your brown bananas in this recipe and if you'd like another recipe that utilises those poor banana rejects, please click HERE for a grain free banana bread recipe.
And if you really don't want to use your expired bananas for anything at all, I made this meme for you:
Yours in Health,