What do you do when you have a bunch of bananas that are overly ripe – and you don’t want to freeze them? Well then you bake with them.
However, this time i wasn’t really craving banana bread… instead i thought, why not make muffins out of them? They could be like snack muffins.
Of course i understand now that it is January and, “new year, new me”, many decide to cut out gluten and sugar from their diet. Then this recipe isn’t for you. HOWEVER, i am sure you can substitute half of the flour with maybe a whole grain flour and some oat flour. As well as opting for example coconut oil instead of margarine. And using stevia instead of sugar. However, it will turn out… i can’t really tell you, also, not sure the exact amounts.
In the future i might try making these with less flour and using other alternatives, as i know many like to opt for other options – especially if these are meant for snacks and not dessert.
But each to their own – everyone has different preferances. All i can say is that these turned out AMAZING, and they are all gone now!
At the same time i made the banana bread muffins i also made carrot cake muffins, which also turned out amazing.
The recipe for the carrot cake muffins is actually the same as the recipe for my carrot cake, however i halved the recipe and placed in the oven at 200 degrees celsius for 15 minutes 🙂 RECIPE HERE