My kids love bananas… until they see little spots! Then that’s it, they won’t touch them, until….I make them into muffins!
These are my all-time favorite muffins. They usually get made when I have bananas like these ☝🏻laying around!
They are super dense, high in protein, low in carbs, and gluten free! I serve them for brinner (breakfast = dinner) with a side of eggs. My kids gobble them up! I love them because they taste delicious and are super healthy! Plus whatever’s leftover makes for an easy breakfast the next day.
If your like me I love to get 2-3 meals out of one cooking session. I make a big batch and freeze half for another meal. This recipe yields 24 large muffins.
6 overly ripe bananas
3 cups of almond, cashew or your fav peanut butter
1/3 c sugar
1 1/2 teaspoons Himalayan pink salt
1 1/2 teaspoons baking soda
3 tablespoon Apple cider vinegar
3 tablespoons vanilla extract
1 tablespoon cinnamon
3 cups old fashion oats
1/2 cup of chocolate chips
preheat oven to 375° use 24 muffin tins spray them with baking spray, or coat with oil.
Start by mashing the bananas, then add the almond butter make into a creamy paste. Add the next seven ingredients till well blended. Evenly distribute the batter into each muffin cup. Add a few chocolate chips to the top of each muffin.
Bake for 16 minutes
TIP: you can use any type of nut butter you like. I’ve tried this recipe with almond, nutzo, cashew… etc! In my house everyone likes a different kind so I always have lots of different containers laying around. It’s a great way to get rid of the part no one want to eat!