One of my favourite types of fruit is bananas. I have one every morning with my coffee and I love it. There’s something about the combination of the sweet banana with the rich coffee (I’m looking forward to it for tomorrow already!). I love bananas because they are good for you (great source of potassium, vitamins & energy) and so versatile. You can eat them straight up; you can put them on toast with peanut butter, in smoothies, dip them in dark chocolate for a dessert, and make whole wheat banana pancakes, put them in oatmeal, cereal or freeze the too-ripe ones for baking. And I love how they come in their own little protective package. Ok, I’ll stop, but they really are great. I know they’re a tad high in sugar & calories (compared to other fruit), but its natural sugar, and better than pairing your coffee with a processed pastry.
While I do my best to plan my banana purchases (I consider myself a great banana planner); sometimes I over-buy and am left with ones that are too ripe. In this case, I just put them in the freezer and use them for baking when I have enough banked up (or I take some from my sister, who I consider a poor banana planner – they have like 30 ripe bananas in their freezer, no joke). I did this last weekend, and adapted a great banana muffin recipe from Food.com. I love this recipe because it’s healthy, but they still taste great, and it calls for simple ingredients. Enjoy!
Whole Wheat Banana Muffins
1 cup plain oats
¾ cup whole wheat flour
1 tsp baking soda
½ tsp sea salt
1 tbsp. ground flaxseed or hemp seeds
1 tsp. cinnamon
⅓ cup grapeseed oil or melted coconut oil
⅓ cup real maple syrup or organic honey
3 ripe bananas mashed
¼ cup of hot water
½ cup organic raisins (you can sub in whatever you like here: dates, walnuts, blueberries…)
Preheat oven to 325 degrees F.
If your bananas are in the freezer, de-thaw them in the fridge for a few hours before you start baking or overnight and mash them in a small bowl.
Stir together dry ingredients in a large bowl.
In a small bowl, beat eggs, and whisk in oil & maple syrup. Add the mashed bananas and stir to combine.
Slowly add the wet ingredients to the dry; alternating with water, and stirring after each addition. Fold in raisins.
Spoon the batter into greased muffin cups (I use coconut oil in a can, and spray each cup to make sure they don’t stick to the paper) and put them in the oven for 20 minutes or until they are golden brown.
Take them out of the muffin trays, and let them cool on a rack. Store in the fridge for a week, or in the freezer for 3 months.
(Each muffin is about 170 calories)
Do you consider yourself a good banana planner? Are you a banana lover? What do you enjoy having with your morning coffee?