I have an off and on again relationship with bananas. I’m either all in or all out; it comes in phases. I like bananas in smoothies, popsicles, and alcoholic beverages in the summer, and I like them in bread or oatmeal in the winter. Sometimes I don’t want them at all. The great thing about bananas is that you never have to worry about using them before they go bad. When they “go bad” you just add them to a baked good or freeze them for smoothies!
I was in the mood to bake on Friday and wanted to use up the bananas that had been sitting on my counter for over a week. They were almost black and ready to be turned into some delicious muffins. I made an incredible banana bread recipe last summer. It wasn’t the healthiest, so I decided to use that recipe and swap out some of the ingredients to make a little better for me.
You Will Need:
Ingredients: *1 stick unsalted butter (1/2 cup), *1 cup baking Stevia *2 eggs, beaten, *3 medium extra ripe bananas, finely mashed, *1 1/2 cups whole wheat flour, *1 teaspoon baking soda, *1/2 teaspoon salt, *1 teaspoon vanilla.
**coconut palm sugar to sprinkle on top**
Preheat oven to 350 degrees.
Cream together the butter and sugar.
Add eggs, vanilla, and crushed bananas.
Combine well
Sift together flour, soda, and salt. Add to creamed mixture.
Grease a mini muffin sheet (you can use mini, full-sized muffins, or banana bread pan)
Fill the pan 3/4 full.
Sprinkle sugar on top.
Bake 15-19 minutes (do the toothpick method to make sure it’s done)
This recipe makes 48 mini muffins!
They don’t taste too different from the original recipe and I loved how moist and delicious they were. They’re good for about three days after and you can leave them out on the counter as long as they’re covered. They’re the perfect snack, breakfast, or dessert!
Linda @ TheFitty says
All in for bananas! Haha. freelee would love you. 🙂 they’re a. greatsqeetener and replacement for oil in baking.
Ashley @ AllAshleyMarie says
I love bananas and eat one everyday! I love how many different things you can do with them:)
lisa says
i think for bananas, you have to be on and off! they ripen so easily and fast
Kirsten says
Where do you find your coconut palm sugar?! Online is the only place I can seem to find it.
Taralynn McNitt says
I found mine at a Grocery Store called Harris Teeter!
Kristen says
I have seen coconut palm sugar at Target as well! 🙂
Trang's corner says
I’m so excited to try this recipe. So delicious! So inspirational!
http://www.trangscorner.com
Kristen says
this recipe looks amazing! Thanks for sharing
Sierra @ laspicesisters says
I love how they are so small and low calorie for a sweet snack! Taralynn… Waiting for your cookbook of compiled recipes!
Kristin C says
These sound yummy. I’ve been craving something like this for a while. I usually don’t make banana stuff though because my hubby doesn’t like bananas. As low cal as these are, I don’t need him to help me eat them 😉
Gaby says
They look great!!! I’m a little confuse, what is the toothpaste method? Can wait to try this 😉
Gaby says
*can’t
Ashton Jury says
These look adorable. I love the idea of using the mini muffin pan and the coconut sugar. I usually just throw in chocolate chips, and I still could use mini ones. Also love your pink kitchen aid!
Rachel @LittleChefBigAppetite says
Yum! These look marvelous! I love love love banana muffins!
J0yce says
Made these today so yummy, added cinnamon chips.
izzee says
Hey is the 350 degrees faranhite or celcius? and fan oven or normal?
Zella says
perfection in my mouth!