By Recipe Team on August 18, 2022
Don't toss those over-ripe bananas! Use them for this easy make-ahead breakfast superstar instead.
Mornings before school can be hectic as you try to get everyone ready to head out the door on time, but we have something that might help make life a little bit easier.
Make a batch of these delicious banana muffins this weekend and you'll be all set for quick and easy breakfasts Monday through Friday.
They can even be eaten in the car on the way to school if you need to save some time (and you don't mind a few crumbs!).
If you have any left over, they make a great snack or dessert, too!
Ingredients:
10 tablespoons canola oil
2 cups flour (half white, half whole-wheat)
1 cup mashed ripe bananas (about 2 large)
3/4 cup plus 2 tablespoons sugar
1 teaspoon baking soda
1/2 cup fat-free sour cream
2 large eggs
3/4 teaspoons baking powder
2 teaspoons vanilla
1/2 teaspoon salt
Preparation:
- Preheat oven to 375 degrees Fahrenheit.
- Puree the first five ingredients in a blender.
- Whisk together all the dry ingredients in a large mixing bowl.
- Pour in the liquid ingredients into the dry ones and stir until the dry ingredients are just moistened.
- Fill paper-lined muffin tins 2/3 full with the mixture.
- Bake for 15 to 18 minutes.
Prep time: 15 minutes
Difficulty: Easy
Cook time: 18 minutes
Serves: 20
