I freeze bananas when they are starting to get over ripe, and then use them to make banana nut muffins - works really well, if you let them defrost at room temperature first, then remove the top, you can squeeze them out like toothpaste, no mashing required.
4 frozen bananas defrosted
one third of a cup of melted Fleischmann's With Olive Oil
1 cup of Splenda brown sugar
2 eggs beaten
1 teaspoon Vanilla
1 teaspoon baking powder
half teaspoon of ground cinnamon
pinch of salt
half cup of wholemeal flour
quarter cup of flax meal
quarter cup of qia (Nature's Path Qi'a: Chia Buckwheat and Hemp Cereal, Cranberry Vanilla - really good)
quarter cup of oatmeal
quarter cup of chopped pecan nuts
quarter cup of chopped dried cranberries
Preheat the oven to 350 degrees F
lightly grease a muffin pan with olive oil spray wiped with paper towel
In a large bowl, mix all the ingredients except the flour.
Add the flour, mix until combined
pour into a muffin pan and bake for 30 minutes
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