Banana bread and banana muffins are my favorite way to use up leftover past-prime fruit. (The second-best way is to freeze bananas and add them to smoothies!) These little banana bites are a great portion-controlled breakfast, treat, or on the go snack.
If you don’t have mini muffin tins, feel free to portion it into regular sized muffins, or even a bread pan.
- 3 bananas (best if slightly over-ripe)
- 1 1/2 cups flour
- 3/4 cup sugar
- 1 tbsp baking soda
- 3/4 cup milk
- 4 tbsp melted butter
- 1 egg
- 1 tsp salt
- 1 tbsp vanilla
Step 1: Mash up the bananas, and mix all wet ingredients in one bowl. Milk, butter, egg, vanilla, and banana.
Step 2: Mix all the dry ingredients in a large bowl – flour, sugar, baking soda, and salt. If you have a stand mixer, use that. Otherwise mix with a spoon. Slowly pour the wet ingredients into the dry ingredients. Don’t over-mix but make sure to break up any lumps.
Step 3: Spray 2 muffin tins, and add about 2 tbsp muffin mix. Bake at 350 for 15-20 minutes, until muffins are brown on top and fluffy. Let cool on a wire rack.
These are delicious, relatively healthy, and also freeze well. Use ratios of wheat flour, almond flour, or ground flax for extra nutrition.