What's in the fridge?

If you’re like me, you don’t like to bananas with any spots.

I like to eat them when they are almost green. Except for baking.

This is a great occasion to use those almost-black bananas.

I even freeze peeled, black bananas and use them for baking.

I was short a banana for this recipe, so I quickly heated and smashed a frozen banana I had in the freezer. It works like a charm.

This muffin is so so tender and moist. I love using olive oil for baking because it feels healthier, but it also creates a nice crumb to the muffin.

Whole wheat pastry flour is also my go-to flour for baking these days. It doesn’t taste “wheat-y” like other whole wheat flours. Make sure you get “whole wheat pastry flour.”

I hope you enjoy these muffins as much as I did.

You can even top them with peanut butter or other nut butter for a protein-filled snack or breakfast.

Why you’ll love these muffins:

• Easy to make
• With walnuts and flax, they make for a healthy breakfast
• They are super fluffy and moist
• Works great with frozen bananas, too
• Sweetened with just banana and honey

Honey Nut Banana Muffins (Dairy-free)

Ingredients (makes 12 muffins):

Wet ingredients:

• 3 overripe bananas, smashed (about 1 ⅓ cup mashed banana)
• ⅓ cup honey
• 1 large egg
• ½ Tbsp. vanilla extract
• ¼ cup olive oil (I used extra virgin)
• ¼ cup unsweetened almond milk (or milk of choice)

Dry ingredients:

• 1 ¾ cup whole wheat pastry flour*
• 1 tsp. baking soda
• 1 tsp. cinnamon
• ½ tsp. salt

Mix ins:

• ½ cup chopped walnuts
• 1 Tbsp. whole flax seeds, to sprinkle on top

*You can use all-purpose flour if you don’t have whole wheat pastry flour

Directions:

1. Preheat oven to 400 F. Grease a muffin tray. Or, line with paper liners.
2. In a medium bowl, mix the dry ingredients and stir with a whisk to distribute the ingredients evenly.
3. In another large bowl, mix the wet ingredients.
4. Sprinkle the dry ingredients into the wet ingredients. Mix just to combine. DO NOT overmix.
5. When the batter just comes together, stir in the walnuts add mix briefly.
6. Divide batter evenly into muffin liners and sprinkle each muffin with flax seeds.
7. Put in the oven and immediately turn the oven temperature DOWN to 350 F. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.

Honey Nut Banana Muffins (Dairy-free)

An easy recipe that uses 3 overripe bananas. No refined sugars- its sweetened with just honey. Top with some peanut butter for a healthy protein-filled snack or breakfast.

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Servings 12

Ingredients

  

Ingredients (makes 12 muffins):

Wet ingredients:

• 3 overripe bananas smashed (about 1 ⅓ cup mashed banana)
• ⅓ cup honey
• 1 large egg
• ½ Tbsp. vanilla extract
• ¼ cup olive oil I used extra virgin
• ¼ cup unsweetened almond milk or milk of choice

Dry ingredients:

• 1 ¾ cup whole wheat pastry flour*
• 1 tsp. baking soda
• 1 tsp. cinnamon
• ½ tsp. salt

Mix ins:

• ½ cup chopped walnuts
• 1 Tbsp. whole flax seeds to sprinkle on top

Instructions

 

Directions:

• Preheat oven to 400 F. Grease a muffin tray. Or, line with paper liners.
• In a medium bowl, mix the dry ingredients and stir with a whisk to distribute the ingredients evenly.
• In another large bowl, mix the wet ingredients.
• Sprinkle the dry ingredients into the wet ingredients. Mix just to combine. DO NOT overmix.
• When the batter just comes together, stir in the walnuts add mix briefly.
• Divide batter evenly into muffin liners and sprinkle each muffin with flax seeds.
• Put in the oven and immediately turn the oven temperature DOWN to 350 F. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.

Notes

*You can use all-purpose flour if you don’t have whole wheat pastry flour