There are times that I find myself with a whole bunch of overripe bananas. They’re too ripe to eat and too ripe to freeze but I don’t want to throw them out. To deal with this problems, I’ve collected some recipes that use these bananas. One is a chocolate chip banana bread; the other is banana blueberry muffins.
While I love both recipes, the muffins are a little more practical for daily use. Plus, they last longer (the banana breads never lasts more than 48 hours in my house). I’m not really sure where I got this recipe so I apologize to the creator for not being able to give proper credit.
Banana Blueberry Muffins
Ingredients:
- 2 cups whole wheat flour
- 1/3 cup brown sugar
- 1/2 tsp ground cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 cups mashed banana (about 4 mashed bananas, depending on size)
- 4 egg whites
- 1 tsp vanilla extract
- 1 cup blueberries
Directions:
- Preheat oven to 350°. Line a muffin tin with liners or spray with nonstick cooking spray.
- Combine the first 5 ingredients in a bowl.
- Combine the remaining ingredients in a separate bowl.
- Pour dry ingredients into banana mixture. Mix thoroughly. There might still be some lumps from the banana. This is OK.
- Fill each muffin cup approximately 1/2 way.
- Bake for 16 minutes.
These muffins are delicious! They make a quick breakfast or a nice snack, especially when paired with a glass of almond milk. And as far as muffins go, they’re pretty healthy. Most of the ingredients are ones that I have on hand so the cost for the muffins is really just the cost of the blueberries, which varies according to season. In the summer, each muffin would cost around $.40. So not only are they healthier than the muffins from Dunkin Donuts, they’re way cheaper, too!
What do you do with overripe bananas?
The Empty Kitchen 