I can’t wait for you to try these. You won’t believe how delicious they are and I’m betting they will become a staple around your house as they have mine.
It all began when we got a new grocery store near us and Ricky and Katy decided to check it out. Normally, I’m the one shopping for groceries so they don’t pay a whole lot of attention to what things cost, what is available, etc. – because I’m already familiar with it and naturally keep up with the changes. But with a dedicated trip on their own to meander around the aisles they came home with some interesting new things to try – and a renewed appreciation for old standards. Namely, bananas. Once the two of them realized how cheap bananas are they suddenly became devotees in a big way. For over a month now we’ve been buying a bunch of bananas every other day.
The trick is that everyone likes their bananas how they like their bananas and Ricky and Katy like theirs just a hair past green. They see any sign of brown as a bad thing. I was raised to see the browner ones as the sweeter ones but with their mindset, this is why we buy bananas every other day – because we have to keep a supply of green bananas and bananas have a tendency to ripen.
But you know me, I can’t bear to throw away a perfectly good banana and I certainly can’t keep up with the two of them and their prolific banana eating. Thankfully, they haven’t let many get past their preferred stage but when they do I’ve been making Mama’s banana bread and Homemade Banana Pudding. Come to think of it, I can now look back and see that I’ve been set up. You see, as much as they like bananas, they both REALLY love banana bread and banana pudding. Well played, family, well played.
Either way, Katy wanted a lower sugar option for Banana Bread, something she could have for breakfast that didn’t venture quite so far into the sweet department and so I started making her these banana muffins. I get 11 out of the recipe but it depends on the size of your bananas. You may age anywhere from 9-12. When I make a batch of about eleven, and despite not having as much sugar as normal muffins they are still nice and sweet thanks to the natural sweetness of the ripe bananas. The addition of oats keep them good and moist and just gives them the best texture! With just the three of us here right now, We can each have one (or two) for breakfast and I put the rest in a container in the fridge. About thirty seconds in the microwave and we have another breakfast of hot fresh banana muffins some other time during the week. These would be ideal for a small household for that reason but if you have a larger crew, just make ’em and watch them all fly away as soon as they come out of the oven – that’s a good thing, too!
These are just delicious. I wouldn’t even bother telling folks they are low sugar as no one would ever guess it.
These come together in no time at all. You’ll need: ripe bananas, sugar, milk of your choice (see recipe card at bottom), oil, egg, vanilla, flour, oats, baking powder, cinnamon, and a wee bit of salt.
Now you can do this by hand or with an electric mixer. I’m picturing it being mixed by hand but I usually use my stand mixer because it’s just so quick and easy. Go with your mood.
In a large bowl, place bananas and sugar. Beat with an electric mixer until somewhat liquified. Beating the banana with the sugar ahead of time is one of my favorite tricks because it really helps get that sweet banana flavor and moistness in every single bite. Add in milk, oil, egg, and vanilla and beat again until combined, about one minute. Add in all dry ingredients at once. Beat again, scraping down sides as needed, until fully incorporated, about 1-2 minutes.
Spray 9-12 cups in a muffin tin with cooking spray or line with paper liners. Divide batter evenly among the cups.
(I usually end up with 11, depending on the size of my bananas).
Bake at 375 for 17-20 minutes, or until toothpick inserted in center comes out clean. Note: They also freeze well so feel free to make a double or triple batch!
And now that I’m done writing this post, I’m going to go make some of these muffins! After that I hope to make a video to show later this week about our RV shopping adventures over the weekend. You can see all of my past weekly videos by clicking here. I hope y’all have a wonderful day and thank you for being here!
- 2 bananas – The riper the better
- ⅓ cup granulated sugar
- ½ cup milk of your choice (whole, 2%, fat free, etc)
- 2 tablespoons vegetable or light olive oil
- 1 large egg
- 1 teaspoon vanilla extract
- ⅔ cup all purpose (plain) flour
- ½ cup quick or old fashioned rolled oats
- 1¾ teaspoon baking powder
- 1 heaping teaspoon cinnamon
- ¼ teaspoon salt
- In a large bowl, place bananas and sugar. Beat with an electric mixer until somewhat liquified. Add in milk, oil, egg, and vanilla and beat again until combined, about one minute. Add in all dry ingredients at once. Beat again, scraping down sides as needed, until fully incorporated, about 1-2 minutes.
- Spray 9-12 cups in a muffin tin with cooking spray or line with paper liners. Divide batter evenly among the cups - (This scoop is perfect for this!)
- I usually end up with 11 muffins out of this recipe, depending on the size of my bananas.
- Bake at 375 for 17-20 minutes, or until toothpick inserted in center comes out clean. remove from oven and enjoy!
Note: Due to unpredictable variables and ingredient substitution options, I do not offer nutritional information with my recipes. However, there are some great free websites that allow you to input a recipe with your chosen ingredients and calculate this information with the touch of a button. I use myfitnesspal.com for my personal use when I need this info.
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