Banana Muffins
These Banana Muffins are naturally sweet and make a great addition to breakfast or a perfect snack on-the-go.
Hanky Pank loves bananas. They were on of his first foods and they’ve been a staple in our house ever since. I love always having a bunch on the counter. But often times I’m amazed at how quickly they go from ripe to overripe.
At the same time, Hanky Pank is on the move. While he generally eats his meals at the table, oftentimes he is out and about in the afternoon. So I’ve been trying to prepare more snacks that we can grab on the way out the door
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Long story short, Overipe Bananas + Grab-and-Go Snacks = Banana Muffins. They’re naturally sweet, both from the bananas and date paste, and make a great addition to breakfast or a portable snack.
Looking for more on-the-go snacks? Try the following:
Date, Peanut Butter & Cocoa Oat Bars
Recipe:
Notes
Three medium or two large bananas yields one cup of mashed bananas.
Ingredients
- 1 3/4 cup flour
- 2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup banana, mashed
- 3/4 cup milk
- 1 egg
- 1/4 cup date paste
- 1/4 cup butter, melted
Instructions
- Preheat oven to 400 degrees. Lightly grease muffin pan.
- In a large bowl, stir flour, baking soda, and salt. Set aside.
- In a medium bowl, combine bananas, milk, egg, date paste, and butter.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Fill muffin pans two-thirds full.
- Bake for 20 to 25 minutes, until toothpick inserted into center comes out clean.
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