I feel like I always have over-ripe bananas and never know what to do with them. If they’re not in my fruit bowl, there’s a huge collection going in the freezer. I’ve been trying to use them up, so I decided to make a batch of muffins over the weekend. These turned out amazing, and judging by the fact that I had none left by Sunday night, are very well liked by my recipe guinea pig/boyfriend. Had I managed to save any, they would have been perfect for taking to school for lunch all week!
- 3 very ripe bananas
- 2 tbsp peanut butter
- 1/2 tsp vanilla
- 1/2 cup sugar
- 1 1/2 cup flour
- 1/2 cup oatmeal
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup milk
- 3 squares sweet baking chocolate
- Preheat the oven to 400F.
- Mash the bananas and combine with the peanut butter and vanilla.
- Cream in the sugar. Add flour, oatmeal, baking powder, and baking soda and mix until everything’s combined. Add the milk.
- Chop the squares of baking chocolate into very small chunks. You could also use chocolate chips but I didn’t have any in my cupboard so baking chocolate it was!
- Grease a muffin tin and scoop batter into the tin.
- Bake for 15 minutes, or until the edges are browned and a toothpick stuck in a muffin comes out clean.