We eat a lot of fruit in our house but for some reason we always over buy bananas. Which I actually like because it gives me a reason to bake once they have browned. One of my favourite banana bread recipes is the “Sweet Home Alabanana Bread” from the Eat, Shrink and Be Merry cook book. I didn’t have a lot of necessary ingredients so I just made up some banana muffins as I went along with things I already had in the house. Whenever I make sugar free muffins I usually use applesauce for sweetness, which I didn’t have so it ended up being a mash up of other ingredients and I think they’re really good!
What you’ll need
- 4 very ripe mashed bananas
- 2.5 cups quick cooking oats
- 2 eggs
- 1/2 teaspoon baking soda
- 1.5 teaspoon baking powder
- 2.5 tablespoons all natural honey
- 1/4 cup whole wheat flour
- 1 tablespoon cinnamon
- 2.5 tablespoons cocoa (I used Fry’s)
First blend the eggs, oats, banana, baking powder and soda
Once those ingredients are well blended, add flour, cinnamon, cocoa, and honey. Preheat oven to 400.
This recipe made 12 smallish muffins, I always use cupcake liners, mostly because it makes for less clean up. These muffins don’t rise very high so you fill them 3/4 to almost the top of the liner.
Bake for 18 minutes, cool for 5-10 minutes. If you let cool closer to ten they won’t stick to the liner. These are so easy! If you have a sweet tooth that these don’t quite satisfy and you have applesauce on hand try adding a half cup and an additional 1/4 cup of flour. You could also try a few dark chocolate chips and crushed pecans, lots of room for experimentation with these. Enjoy!