They say breakfast is the most important meal of the day. Step it up with this easy recipe for a favorite with a sweet surprise – bananas! If you’re like me, I always buy too many bananas when I’m out the store and they ripen too fast before we can eat all of them. Instead of throwing them out in the trash, use them to try out this recipe. It’s a treat in the morning that’s not too sweet!

 

Ingredients

12 muffin liners
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 cup sugar
1/4 cup coconut oil
1/4 cup plain greek yogurt
2 large eggs, beaten
2 teaspoons vanilla
2 ripe bananas, peeled and mashed
1 cup blueberries

 

Instructions

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees. Prepare muffin tin with liners.

In a medium bowl, whisk together the flour, baking soda, salt, baking powder and cinnamon. In another bowl, mix together the sugar, oil, greek yogurt, eggs, mashed banana and vanilla until blended. Add the dry ingredients and stir just until incorporated. Do not overmix. Slowly fold in the blueberries.

Spoon the batter into the muffin tins and then bake for 18-20 minutes or until a toothpick comes out clean and muffins appear golden brown.

USE RED NEXT PAGE LINK BELOW

NEXT

Quick tip: Add some chocolate chips for sweetness.

Recipe and image courtesy of Peanut Butter Runner.