Have you ever had a whole bunch of ripe bananas, and not been sure what to do with them? Well! That happened to me. Although, I do have a few ripe banana recipe…I wanted something that was like bread.
I searched and searched for something healthy and low in fat, and decided to tweak out my own recipe. I’m a fan! Not too sweet, not dry, banana muffiney flavored. Plus they only run around 120 calories each, so you don’t have to feel guilty about eating a muffin! Yum.
- 2 cups whole-wheat flour (sub for any gluten free flour if you have celiac or are gluten intolerant)
- 1/4 cup tablespoons dark chocolate chips
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoon cinnamon
- ¼ tsp salt
- 1 tbsp ground flax seed
- ½ cup coconut sugar
- 2 ripe bananas, peeled and mashed (or blended)
- 1 cup apple sauce
- ¼ cup nature balance spread (or butter substitute) – softened at room temp
- ¼ cup olive oil
- ¼ cup almond milk (of your choice)
- 2 tsp vanilla
- Pre-heat the oven to 375 degrees F
- In a large mixing bowl, combine all the dry ingredients.
- In a separate medium-sized bowl, whisk together the bananas, applesauce, butter spread, olive oil, almond milk and vanilla
- Add the wet ingredients to the dry ingredients and stir to combine
- Fill lightly greased muffin pan with about ¼ cup mixture.
- Bake for 15-20 minutes or until the tops have browned (you can use a toothpick or sharp knife to test, if it comes out clean they are done!)
- Enjoy for breakfast with a little non fat greek yogurt and a piece of fruit, or alone as a snack!