I just discovered why I have been spending more time in the kitchen: I spend less time “maintaining” our house. I’ve been getting back into more baking, more exciting dinners, and finding my rejuvenation in the kitchen again.
Ahhh….it is a very satisfying feeling. And the kids feel it too. They’ve pulled their aprons out of the pantry (now they are hung on a hook instead of in a pile!) more in the past few weeks than they have in the past 9 months.
And as always, there is the ever-present ripening clump of bananas on the counter. I was craving a little banana treat and so this recipe was born. Unlike many banana bread recipes, this banana bread muffin recipe isn’t loaded with sweet bananas AND sweeteners. It is mildly sweetened with bananas (two to be exact) and a touch of blackstrap molasses + stevia. Just the right sweetness without kicking the kids’ (and my) blood sugar up three notches. 😉
And as always, let the kids help pour, stir, and top with coconut + pecans or walnuts. These muffins come together in just minutes.
These are quite substantial and very moist on their own but we love a little dab of butter spread over the warm muffin. Quite heavenly.
170 calories per muffin
9.5 net carbs per muffin
4.5 grams of protein per muffin
12 grams of fat per muffin
How do you use up ripe bananas??
Happy Monday friends.
the sleepy time gal