So Yummy
Sometimes I reach for a banana and realize that it is not my preferred color for a ripe yellow one, rather it looks like ugly brown banana shaped…… fingers (what—what did you think I was going to say…..?) So, what to do with your doodoo brown nanners? Make my new recipe! My dog ate at least two of these, or so I am going to tell my husband…
He looks guilty, right?
Whole wheat banana muffins with almond butter “icing”
- 3 overripe smashed bananas
- ½ c. sugar
- 5 tbs. melted butter
- ½ tsp. cinnamon
- 1 egg, beaten slightly
- ½ tsp. vanilla
- 1 ¼ c. wheat flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- ½ tsp salt
- ¼ c. almond butter (for icing)
- ½ c. nonfat greek yogurt (for icing)
In one bowl, combine the last 4 ingredients and mix. In another mix up the first 6. Add the wet ingredients to the dry ingredients and mix well, but by hand with a soft spatula…don’t overwork it. Pipe in to mini muffin tins. Bake on 250 for about 20-30 minutes, testing after 20 with a toothpick. While they are baking, mix ¼ c. almond butter and ½ c. non fat greek yogurt together to make an icing. To be honest, my plain greek yogurt smelled so bad when I opened it that I threw up a tad in my sink, but I had a little Chobani 100 cherry flavor, so I used that. It actually is delicious. Once the muffins have cooled, pipe the icing on top (ice only ones you will eat, then put the remaining icing in the fridge. I sprinkled mine with a little bit of blueberry flax granola for some crunch.
this b*tch is crazy.
