About This Recipe:
On a regular weekday morning, I have become accustomed to just quickly eating a bar of some sort at work for breakfast. There are some pretty tasty options out there- my favorites are the Nature’s Bakery date brownie bars, and the Kind breakfast oat bars. However, they are still not the freshest, and sometimes slightly taste like the packaging that they come in.
These healthy banana muffins are an easy, make ahead breakfast alternative to prepackaged bars. They are low in sugar and fat, but still super moist (sorry if you hate that word,) and yummy. I love making a dozen on Sunday night, and having them ready for the week. I usually microwave them for 10 seconds, and eat them with a pat of butter and a drizzle of honey or spoonful of strawberry jam on top.
Enjoy!
Ingredients (12 muffins)
-3 extra ripe bananas
Wet Ingredients
-2 eggs
-1/4 cup olive oil
-1/4 cup honey or agave syrup
-1/4 cup milk
-1 tsp vanilla extract
Dry Ingredients
-1 ¾ cups flour
-2 tsps cinnamon
-2 tsps baking soda
-1/2 tsp salt
Instructions (35 minutes)
1. In a large bowl, mash the bananas very well with a fork. Then add in the wet ingredients and whisk everything together.
2. In another bowl, stir together all of the dry ingredients. Fold the dry ingredients into the bowl with the wet ingredients until everything is well incorporated.
3. Spoon the batter evenly into 12 muffin liners.
4. Bake at 325 degrees F for 25 minutes.
The Corporate Cookbook 