If you’re like me, you buy way too many bananas in a fear of running out… then are left with a few over ripe bananas on your counter. My current favorite thing to do with the over-ripe bananas is make banana muffins with Dylan. We all eat them, but I also break up and feed to Parker at breakfast or lunch since she is all about eating solids right now!

I love this recipe because it can be made all in one bowl with a wooden spoon! Although, I recommend a whisk at first to blend up the bananas. My tip is to mash the bananas IN the peel with your hands. I have Dylan do this part. Then, peel the bananas and whisk together in the bowl until just small chunks remain. Mashing them in the peel makes it easy to then blend up with the whisk!

Vegan Banana Muffins

(makes 10-12 muffins)

3 very ripe bananas, mashed
1/4 cup maple syrup
1/4 cup oil of choice
1/2 cup unsweetened almond milk
1/4 cup ground flaxseed
1 tsp pure vanilla extract
1 tsp baking soda
1 tsp baking powder
2 cups all-purpose flour (whole-wheat pastry flour would also work)
1/2 tsp ground cinnamon
1/2 cup raisins

Directions:

In a bowl, whisk the mashed bananas until small chunks remain. Add in the maple syrup, oil, almond milk, flaxseed and vanilla and whisk to combine.
Take a wooden spoon and add in the remaining ingredients (except the raisins). Mix to combine. Stir in the raisins.
Line a muffin pan with muffin liners or spray the pan with nonstick cooking spray. Using a cookie scoop, scoop the muffin batter into the tins. Bake at 350 degrees for about 17-20 minutes. Take out and let cool for 10 minutes. Invert on wire rack to cool completely. I store the muffins in the refrigerator.