Banana Muffins

We've all seen packaged muffins that are way too big, have way too much oil and sugar, and no redeeming nutritional value. However, homemade muffins can be a healthy snack or breakfast to keep in your freezer and pop in the microwave. These use up overripe bananas that you have on hand, and are whole-grain and low-fat. Try either of these next time you have overripe bananas at home, or see them on sale in the produce section.

Banana Nut Muffins

1 cups whole wheat flour

1/2 t salt

1 teaspoon pumpkin pie spice

1 teaspoon cinnamon

1/2 cup sugar or 1/3 cup honey

1/3 cup oil

2 eggs

1 teaspoon vanilla

3 large ripe bananas

1/2 cup chopped walnuts or pecans (optional)

Preheat oven to 350 degrees. Mix dry ingredients. In blender, combine the remaining ingredients. Blend on low speed until banana is pureed. Add to dry ingredients. Mix only until combined. Pour into greased and floured muffin tins (or lined with paper liners). Bake 15-20 minutes. 

Recipe from Kristi Strongo

For a gluten-free recipe, or if you don't have any whole wheat flour on hand, make these sweet yet sugar-free and oil-free muffins.

Oatmeal Banana Muffins

• 2 ½ cups old fashioned oats 
• 2-3 large overripe bananas (1 c. mashed)  or 1 cup applesauce
• 2 eggs (lightly beaten)
• 1/3 cup honey
• 3/4 cup milk
• 2 tsp real vanilla
• 2 tsp baking powder
• 1/2 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon

1. Put oats in a blender or food processor, and grind into a rough flour. 

2. In a separate bowl, mash the bananas using a fork or an electric mixer. Add the eggs, honey, milk, vanilla. 

3. Add the dry ingredients and stir until just combined. Add raisins, nuts, peanut butter, chocolate chips, coconut, or anything else you have on hand, if desired. 

4. Pour into muffin tins and sprinkle tops with rolled oats. Bake 15-20 minutes, or until golden and springy to the touch. Makes 1 dozen normal muffins and 18 mini muffins, or 14 large muffins. 

Recipe adapted from brendid.com.