Banana Bean Muffins
Bananas are a staple in my son’s lunches or for snacks so I try to keep us stocked, but occasionally I will miss judge our banana-needs and we will end up with a few well beyond their eating prime. Perfect for banana muffins! As bananas ripen some of the natural starches are converted to fructose and glucose which make them taste especially sweet. Plus they are a great way to maintain moistness in baked goods without adding extra fat. Don’t worry if you end up with overripe bananas before you are ready to bake, just peel and throw in the freezer for later.In this recipe, I substituted garbanzo bean flour for traditional all-purpose white flour. The swap doubled the protein in white flour and added 6 grams of fiber!
Servings: 12 muffins
- 2.5 cups garbanzo bean flour
- .5 cup vegetable oil
- 3 medium bananas very ripe
- 2 large eggs
- .5 cup brown sugar packed
- .5 tsp baking soda
- .5 tsp salt
- .5 tsp vanilla extract
In a medium-sized bowl mix flour, baking soda and salt and set aside.
In a separate bowl mix bananas (mashed), sugar, milk, eggs, oil and vanilla extract.
Next mix the dry into the wet until combined but be careful not to over-mix.
Spoon batter into pre-lined muffin tins and bake at 375 degrees for 25 minutes.
Serving: 1muffin | Calories: 250kcal | Carbohydrates: 30g | Protein: 7g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 182mg | Potassium: 342mg | Fiber: 3g | Sugar: 15g | Vitamin A: 80IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 2mg