What should you make with extra bananas?
I love the idea of weekend baking, but in practice I find that it’s often more trouble than it’s worth. Ingredients end up strewn all over my kitchen and it creates even more dishes to do…
But ever since my daughter started solids we always seem to have leftover bananas around. So. Many. Bananas! My husband puts them in his smoothies sometimes, but I’m no help in using them up – I’m banana intolerant! So I’m always looking for easy recipes to whittle down my freezer stash of mushy bananas.
These blender muffins are the perfect solution. They’re easy to make – just blend! – and rely heavily on bananas to use up my stash. They freeze well so I can throw a few in my daughter’s lunchbox and it’s just as easy to make “grown up” full-sized muffins as it is to make mini ones since the bake time is the same.
Plus, they contain no added sugar, so I can feel good about giving them to my daughter (or my husband!) often.
What’s your favorite way to use up extra bananas?
Banana Oat Blender Muffins
- 3 Large bananas
- 1 cup rolled oats
- 2/3 cup almond meal
- 2/3 cup milk of choice I used whole cow's milk
- 1/2 cup unsweetened coconut flakes
- 1 Egg
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/4 tsp salt
Preheat oven to 400F.
Grease muffin or mini muffin pans, set aside.
Place all ingredients into a high speed blender or food processor. Blend until just combined (it's fine for the oats and coconut to remain a little bit flaky).
Pour batter into muffin or mini muffin pans. Bake for 20 minutes (the bake time is the same for both pan sizes).
Transfer baked muffins from pans onto wire rack as soon as they are cool enough to handle.
Recipe makes one dozen regular muffins or three dozen mini muffins.