I am really picky about bananas. Like… weirdly picky.
I used to have a strong aversion to the fruit because of the texture. I didn’t eat them for years. Then, I tried to reintroduce my tastebuds to them by eating bananas just changing from green to yellow.
Now, I only like my bananas like this.
So what’s a girl to do when she finds some nasty bananas on the counter that her roommates won’t claim?
Make banana muffins, of course!
BUT – these aren’t just any banana muffins. No, no. These are healthier, nuttier, and all around more scrumptious.
Friends, I give you Nutty Monkey Muffins. They are perfect with a little swipe of PB on top, crumbled over Chobani (which just deservedly won a Shorty Award for best Retail/E-commerce social media use!), or just by itself!
Nutty Monkey Muffins
Makes 8 muffins
- 2 ripe bananas
- 6 stevia packets
- 1/4 c brown sugar
- 1/2 c unsweetened applesauce
- 1/3 c natural peanut butter
- 1 egg
- 1 c unsweetened vanilla almond milk (I like Almond Breeze)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 c white whole wheat flour
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1/2 c oats
- Preheat oven to 350 degrees.
- Mash bananas in a large mixing bowl.
- Add stevia packets, brown sugar, and applesauce. Mix with an electric mixer on low speed until well combined.
- Add peanut butter, beat until incorporated.
- Beat in egg with mixer.
- Add almond milk and vanilla extract. Mix for one minute on low speed.
- Gradually add flour, beating on low after each addition.
- Incorporate baking soda and baking powder, making sure to evenly mix.
- Stir in oats.
- Coat a muffin pan with nonstick spray. Add about 1/3 c of batter to each tin.
- Bake for 25-30 minutes. A toothpick will come out clean when the muffins are finished.
I hope you enjoy these. I know I certainly did 🙂
Question of the Day:
What’s your favorite type of muffin/bread? I really love lemon poppyseed.