Go bananas!

So I have an odd relationship with bananas. The potassium powerhouse and I do not always get along. See I love bananas straight up but do not think they play well with anything else. I think they make smoothies slimy and generally overpower anything they hang out with food wise. 

I also don't like ripe bananas, they have to be a little green for me to eat them, by their lonely self. 

The above pictures bananas? Too ripe. 

Since I wouldn't eat them as is I had to figure out something to do with the suckers. It has been years since I have even tried banana bread because I didn't like it. So what did I choose to do with the banana? 

Make banana bread muffins! Hey if I still hate them either Chad will eat them or I can take them to work (people in the medical field love free food, it's a fact).

Banana Bread Muffins

Yields 12 muffins + one shallow loaf

5 ripe bananas (mine were on the small size, had they been full size I would have used 4)

1/2c brown sugar

1 egg

1c unsweetened apple sauce 

1tsp vanilla

2c flour

1tsp cinnamon 

1.5tsp baking soda

1/2tsp salt

1/4c ground flax seed

1c thawed frozen blueberries

In a bowl mix brown sugar, egg and apple sauce until thoroughly combined. 

In seperate bowel smash bananas with a fork. 

Add bananas to the apple sauce mixture, add vanilla and stir to combine being careful to not over mix the batter. 

Slowly add four, baking soda, flax seed, salt, and cinnamon. Fold in blueberries. 

I used a light spray of olive oil and then dusted the muffin pan and loaf pan with flour to prevent sticking. Fill muffin pan cups about 3/4 full and pour remaining batter into loaf pan (or another muffin pan if you have one!).

I had some left over honey almond slivers from making granola bars and sprinkled them onto half the muffins before baking. 

Bake at 350 degree for approx 20 minutes or until a tooth pick comes out clean. 

Cool on a wire rack or enjoy nice and warm from the oven! 

I wrapped about 10 of the muffins in Glad Press and Seal and then threw them into a large ziplock and froze them. They thaw out pretty quickly at room temp but can be popped into the microwave for a few seconds to speed up the process. 

Overall verdict?

I liked them! They aren't overly sweet which I think is one of the things I don't like about very ripe bananas and most banana breads. The small amount of sugar and use of apple sause came out just right for my taste. Chad likes them too. 

Now I can't wait to make zucchini bread muffins which are my absolute favorite! 

Does anyone have any other muffin recipes they like? I find having frozen muffins is a great go to for rushed breakfasts.