We love bananas around here. I know they're not the most sustainable fruit and they're far from being local, but we always have a small bunch on the counter. When I was training for a half marathon, I ate my weight in them, making sure to replace all the potassium I had lost. Bananas are a great fruit to eat on-the-go or in the car. Spread with almond butter and you have a great afternoon snack. But I secretly love when one or two get too ripe, and I can use them as sweeteners in quick breads or muffins.
These muffins are called everyday, because they aren't fancy. They're actually rather common. The ingredient list is pretty standard, and you can probably find most of these things if you peek into your pantry or fridge. If not, I've listed a few substitutions below.
I like that these muffins aren't too sweet, and are great eaten with a bowl of tangy yogurt for breakfast. They also double as an excellent afternoon snack.
Everyday banana muffins
Adapted from Deborah Madison
1 c oats
1/2 c spelt flour (or whole wheat pastry)
1 c all purpose flour
1.5 tsp baking soda
1/2 tsp cinnamon
3/4 tsp nutmeg
1/4 tsp salt
2 bananas, mashed well
2/3 c buttermilk or plain yogurt (low or full fat)
1/4 c maple syrup
2 T brown sugar (or raw sugar)
1 T coconut oil, just melted (or olive oil)
1/2 tsp almond extract (or vanilla)
Preheat oven to 375. Lightly brush a muffin tin with coconut oil or butter.
Mix the oats, flours, baking soda, spices, and salt together in a large mixing bowl. Mix the bananas, buttermilk, maple syrup, sugar, egg, oil, and extract in another mixing bowl. Stir well. Pour the dry ingredients into the wet ingredients, and mix until just blended.
Fill the muffin cups about 3/4 full with batter. Bake 18-20 minutes. Let cool for about 10 minutes before eating.
Makes 11-12 muffins.