Not sure to do with those bananas that no one will eat? Here’s a simply and tasty muffin recipe that I make about once a week. This base is pretty simple and comes together in about 5 minutes. Feel free to snazz it up by adding chocolate chips, berries, spices — whatever you think would be good. I’ve adapted it slightly from Everyday Reading and am using oat flour (ground oatmeal) and dairy-free milk instead.However, you can use regular flour and milk without making changes to the measurements. I also reduced the amount of sugar called for in the original recipe from 3/4 cup to just 1/3 cup, but you could reduce even more.

These seriously are a great option for make-ahead breakfasts for busy mornings. They have saved my tush many times!

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Everyday Banana Muffins
Quick and easy muffin recipes for those busy morning!
Course Breakfast
Prep Time 5 minutes
Cook Time 20 minutes
Servings
muffins
Ingredients
Course Breakfast
Prep Time 5 minutes
Cook Time 20 minutes
Servings
muffins
Ingredients
Instructions
  1. Preheat the oven to 375 degrees. Grease a muffin tin and set aside.
  2. Blend oats if needed into flour and set aside
  3. In a mixing bowl or blender, whisk together the mashed bananas, egg, yogurt/sour cream, oil, milk and vanilla. If using blender, transfer liquid to a large bowl Pour the flour and sugar on the top of the mixture then sprinkle on the soda and salt so they aren't touching the liquid part. Whisk everything together, just until smooth.
  4. Divide the batter between the 12 muffin cups (you can fill them all the way up to the rim) and bake for 20 minutes or until the tops are a deep golden-brown and they spring back when you gently press the tops.
  5. Let cool slightly and serve.
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