Today I found our bananas severely affected by the warm July weather. I specifically bought two Costco-size bunches because the last several times I’ve bought bananas, they were gone before any of the adults in the house had any! Last weekend, I bought more than enough to get us through the week…and, of course, the kids ate only 3! What do you do with very spotty bananas? Smoothies or banana bread. Since we have been juicing for the last week, I’m kind of over smoothies, so banana muffins it is! I had some almond flour that I’ve been wanting to try and this was the perfect application (that’s the easy-on-the-wheat part).
- 1 c All purpose flour
- 1 c Almond Flour (use another cup of AP flour as substitute)
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 3/4 c Brown Sugar
- 1/2 c Unsalted Butter, softened
- 2 Large Eggs, lightly beaten
- 3-4 Ripe Bananas, mashed
- 1/3-1/2 c Walnut Pieces (optional)
- Preheat oven to 350.
- Combine flour, almond flour, baking soda, salt in a large bowl. Set aside.
- In a separate bowl, cream butter and brown sugar. Mix in eggs and bananas.
- Stir the wet mixture into the dry mixture until the flour is moistened….do NOT over mix. Gently fold in the walnuts, if desired.
- Pour batter into a prepared muffin tin and bake for 30-40 mins (or until a toothpick comes out clean).