Banana Muffins

I make these almost every morning. They are SO easy since most the work is done by the blender. No excuses!

Sometimes I add walnuts or pecans or frozen strawberries. The kids love it when I add chocolate chips or blueberries but even plain, these are my favorite muffins ever!

Sometimes, on drier days, I throw in 1/2 C. Buttermilk or plain greek yogurt to moisten things up. Cause dry muffins are crumby.

Look at that – I’m turning into my Dad!

Ingredients:

5-6 SUPER ripe Bananas

 2 Eggs

 1 tsp Vanilla

 1/2 C. Honey

 4 C. Old Fashioned Oats

 2 tsp Baking Powder

 1/2 tsp Salt

 1 C. add-ins if you want, blueberries, nuts, craisins, strawberries, chocolate chips….

Instructions:

Preheat the oven to 400.

Either grease a muffin tin or line it with wrappers. I like those nifty silicon muffin liners. They are super colorful and reuseable!

In your favorite hand dandy blender place – bananas, eggs, vanilla, honey, oats, baking powder and salt. In that order. If you do the dry stuff first, your blender will yell at you. I don’t know where blenders learn such language, but it isn’t pretty!

Pulse until well combined.

You want the batter about the same consistency as pancake batter. If it seems too thick, add buttermilk or yogurt here and pulse some more.

Use a spoon to stir in add-ins if you want.

Then pour into your prepared muffin cups. Doesn’t it feel nice to be prepared?

Bake for 12-16 minutes, but definitely check them at 10. You should be able to poke the top and it takes your fingerprint – like the FBI – but isn’t mushy.

Yay for Yummy Breakfasts!