It’s become second nature to me to throw ripe bananas into the freezer for smoothies and banana ‘ice cream’, but when I spotted two perfectly ripe bananas on the kitchen counter this morning, I immediately thought of how delicious it would be to have some muffins to nibble on with coffee this week.
An hour later, I’m doing just that: sitting at my computer sipping coffee (made from our new AeroPress coffee maker) and enjoying a muffin (or two). Even with grinding the flours myself, the prep time was pretty short and the bake time even shorter.
And the best part? These banana bread muffins are far more nutritious (though equally delicious) than the average Starbucks-style banana-nut muffin, with a big kick of protein and healthy fat. They can also be easily adapted to be gluten-free by using gluten-free rolled oats and a gluten-free flour blend.
Banana Bread Muffins
- ½ cup almond meal (store-bought or homemade – Trader Joe’s carries this)
- ½ cup oat flour (this is easy – grind rolled oats into a coarse flour a blender, food processor, Vitamix, etc.)
- ½ cup all purpose flour, whole wheat pastry flour, or gluten free blend
- ¼ cup brown sugar
- 3 tsp baking powder
- 10 drops liquid vanilla stevia (or ¼ cup sugar or honey + ½ tsp vanilla)
- ¼ tsp salt
- ½ tsp cinnamon
- ½ tsp pumpkin pie spice
- 2 ripe bananas
- 1 (7oz) container 2% plain greek yogurt
- 3 tbsp coconut oil, melted
- 1 egg
- optional mix ins: walnuts, chocolate chips, peanut butter chips
*Note about flours: I have a Ninja blender, which is basically a cross between a food processor and a blender. You could also use a Vitamix or possibly even just a regular blender or food processor to grind your flours if you’re going that route.
Preheat your oven to 350*. Line a muffin tray with cupcake liners and lightly oil with cooking spray. Mix all your dry ingredients (flours, sugar, salt, baking powder, spices) together in a large mixing bowl. Either beat with a mixer or combine in blender your wet ingredients (bananas, yogurt, oil, egg, vanilla stevia) in a separate container. Stir the wet mixture into the dry mixture until combined and somewhat smooth (but don’t worry if your batter is a bit lumpy). If desired, stir in your mix in’s, then divide batter between 12 muffin tins and bake for 20-25 minutes or until a toothpick comes out clean. Store in an airtight container on the counter for 3 days or individually wrap and keep in the freezer.