It's me with a muffin recipe. AGAIN. But hear me out! I had two lonely, and very ripe bananas sitting on the counter and instead of wasting them, I decided to mix up a quick batch of breakfast muffins. These came as a surprise this morning and both of my kids LOVED them. I like that they're not super sweet, especially because I can't have Will thinking we eat cupcakes for breakfast.
I'm not one for winging it while baking, but I did here and the result was excellent, which is why I'm sharing it with all of you. I pulled a few of my favorite muffin recipes, mixed the ingredients in one bowl (with my almost 4 year old assistant) and crossed my fingers when they went into the oven. You almost can never go wrong with banana baked goods!
1/4 cup olive oil
1 cup mashed banana (about 2-3 medium bananas)
14 cup honey or maple syrup
1/4 cup almond milk
1 tsp. vanilla
1.5 cups white whole wheat flour
2 tsp. cinnamon, plus more for sprinkling
1 tsp. baking soda
1/2 tsp. salt
Preheat oven to 350 degrees. Line a muffin tin with liners or spray with cooking spray.
In a large mixing bowl, combine olive oil, banana, honey, almond milk, eggs and vanilla. Mix until combined. Add in dry ingredients (flour, cinnamon, baking soda and salt). Mix until everything is incorporated and you have a nice thick muffin batter. Fill liners with batter a little over 3/4 way full.
Bake for 16-18 minutes, or until a toothpick comes out clean. Cool for 5 minutes.