When I see my bananas starting to get over ripe, I peel them and put them in a freezer bag, and plop them in the freezer. Once I have enough for a batch of banana bread I take them out, let them thaw in the fridge and then use them in whatever I’m making.
- 3/4 cup whole wheat flour
- 3/4 cup oat bran
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/2 tsp sea salt
- 2 very ripe bananas, mashed
- 1/4 cup honey, brown rice syrup or agave syrup
- 1 egg, and 1 egg white, beaten
- 1 tsp vanilla extract
- 1 carrot, peeled and grated
- 1/4 cup raisins
- Preheat oven to 425°
- Line muffin tin with liners or coat well with cooking spray
- Combine all dry ingredients in a bowl and mix well
- Combine all wet ingredients in a bowl and mix well.
- Pour wet ingredients into the bowl with the dry ingredients and mix until just combined. Be careful not to over mix.
- Fill each muffin cup 3/4 of the way full and bake for 15 minutes.
- Remove from oven and let cool.
This batch made 9 good sized muffins. They’re hearty, healthy and not overly sweet. Perfect for a quick breakfast or a mid day snack. I spread a little nut butter on one and had it as an after dinner snack. I loved the carrots and sweet raisins sprinkled throughout. And with the nut butter, it was over the top delish. I’ll definitely be enjoying these little guys throughout the week, but not too many because I’m only keeping a few for Isaac and I and sending the rest to a friend. 🙂