Well, the Crawford residence has done it once again. We have regrettably not eaten our daily potassium source in bananas and have let them go black. I don’t know how we are so good at letting the bananas go bad, but maybe it is my subconscious telling me its time to make some banana bread...because NO BANANA LEFT BEHIND!
I am also really good at letting our fridge dwindle down to the fewest ingredients possible making it extremely difficult to make meals! Thanks to Hello Fresh and Green Chef we have been spoiled with groceries being delivered to our door the past few months. Now that we have stopped that for a little while, I have got to get my butt back to the grocery store.
This day though, the day that I made these AMAZING banana bread muffins I just happened to have the perfect ingredients to pair with my black bananas. Don’t ask me to make you anything else though, because I literally ran out of everything else after creating this yummy recipe and headed straight to the grocery store.
What Do You Need?
- 1/2 cup extra-virgin olive oil (I have also used sesame oil to give it a nutty taste)
- 1/2 cup maple syrup or honey
- 1/4 cup milk of your choice (I use almond milk and cashew milk)
- 2 eggs
- 1 cup of mashed bananas (2 1/2 small/medium bananas)
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 3/4 cups whole wheat flour
- 1/2 cup dark chocolate chips
- 3/4 cup toffee bits
How Do you Make It?
- Preheat oven to 325 degrees Fahrenheit and spray a 9x5 inch loaf pan.
- Mash the bananas up in a small bowl to create a smooth consistency and add the milk.
- In a larger bowl, whisk together the oil, eggs, and maple syrup. Once completely mixed, whisk in the banana and milk combination.
- Add the baking soda and vanilla extract and whisk together until completely mixed all the way through.
- Fold in the whole wheat flour with a spoon and add your chocolate chips and toffee bits until all is combined.
- Pour the the batter evenly throughout the muffin pan, leaving about a 1/4 inch room for the muffins to expand; then sprinkle the cups with toffee bits.
- Bake for 20-30 minutes or until you are able to stick a toothpick or a fork in and it comes out clean. Add some butter, cream cheese, or peanut butter and ENJOY!!!!
These little muffins are the perfect little serving to grab when you are trying to run out the door in the morning and don’t have time for a sit down breakfast. I also have serious portion control problems when it comes to banana bread soo these cute little muffins definitely help me to take control of that!