We buy a lot of bananas, and rarely eat them all before they start to get overripe. Luckily, I love banana bread, so I always turn the bananas into banana bread muffins, and then eat them for breakfast for the following week. My recipe kind of varies depending on what I have on hand – sometimes I’ll add oats, walnuts, peanut butter, chopped applies, or dried cranberries.

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Banana Bread Muffins

3-5 bananas
1 stick of butter
2 eggs
1/2 to 1 cup brown sugar*
1 teaspoon baking soda
1/2 to 1 teaspoon cinnamon
1/4 teaspoon vanilla extract
dash of nutmeg
1 cup oats
2 cups flour

I adjust the sugar depending on how many sweetened things I add. 

optional:
1/2 cup chopped walnuts
1/2 cup chopped apple
1/2 cup dried cranberries
3-5 tablespoons of peanut butter (1 per banana)

Add ingredients in the order listed above. I have a KitchenAid stand mixer, so I use that to mix my batter. Once batter is mixed, let stand while the oven preheats to 350 degrees. I generally find that this recipe will fill one standard 12-muffin pan with some leftover to fill about 1/3 – 1/2 of a mini-muffin pan. I bake the big pan for 20 minutes and the mini pan for 15 minutes. Let cool before storing in tupperware and enjoying for breakfast or a pre-workout snack all week!