For some reason I always buy too many bananas. Then I feel guilty when they start turning brown and I can’t talk anyone into eating them. I like the occasional banana with peanut butter, but not every day. So, anyway, there were these mostly brown bananas sitting on my counter and I knew I had banana bread and plain bananas in the freezer already, so I starting looking around on Pinterest for something to do with them. This is what I found:
The problem was that I didn’t have any wheat flour or applesauce in the house, and I was really more interested in using up what I had lying around that being uber-healthy about it . . . so I changed the recipe. If you want the healthy original click on the Pinterest link, but here is what I ended up doing:
3 large ripe bananas, mashed
1/3 cup sugar
1 egg, beaten
1 cup self-rising flour
1/2 cup oats
1/3 cup vegetable oil
1/2 cup white chocolate chips
Preheat oven to 350 degrees.
Mix all ingredients well.
Spray mini-muffin tin with non-stick spray.
Fill each tin completely full.
Bake for 15 minutes.
Yield: 24 overflowing mini-muffins (and we all know anything “mini” has so few calories they’re hardly worth counting, right?
I may or may not have scarfed down all five of these muffins right after I took the picture.
Oh, and here’s my favorite mini-muffin pan:
I’m linking this up to Oh, How Pinteresting, The 52 Weeks of Pinterest Challenge, Works for Me Wednesday, Whatever Goes Wednesday, and The Mommy Club Resources and Solutions. And since it’s actually a recipe (I’ve been slacking in the recipe department lately) I’ll also link up to The Grocery Cart Challenge Recipe Swap, Tastetastic Thursday, What’s on Your Plate, and Foodie Wednesday.
Priced at just $4.99, it is now available in every format your little heart could desire at Smashwords, or, if you prefer, it’s also for sale in a Kindle version at Amazon or a Nook version at Barnes and Noble!