When my niece, Michelle, gave me a muffin recipe little did I know just how much I would be using it. I provide food for our 100 year old friend who no longer lives with us, but due to severe allergies cannot eat the food the senior’s home provides. She loves these muffins and I love them even more for their ease, versatility and fail-proof formula.
Use a gluten free mix if you like or a combo of whole wheat or all-purpose flour with oats. I have modified the original recipe to produce a smaller amount and have reduced the sugar by a wee bit.
2 large ripe bananas, mashed
1/3 cup oil or melted butter or healthy butter substitute
2 teaspoons vanilla
2 medium eggs
½ cup sugar or a bit less if you like
¾ cup flour (if you are not adding oats, use 1 cup flour)
¼ cup oats
½ teaspoon baking powder
½ teaspoon baking soda
Salt as you choose, I use about ½ teaspoon of Herbamare but sometimes forget the salt and they still come out delicious.
¼ cup nuts or seeds (I like walnuts but use what you have and are allowed, hemp hearts work well)
¼ – ½ cup semi sweet mini chocolate chips
Mash banana, add oil sugar, eggs and vanilla. Blend till creamy. Mix the dry ingredients together. Add the chips and nuts. Mix wet with dry until well blended. Put in muffin cups in a tin and bake at 375 for about 15-20 minutes or until when you touch the top they spring back and are a golden brown on the top. I have left this recipe in the oven too long and even when the top is a bit dark, they still taste good!
Thank you Michelle!