Not-too-Sweet Banana Muffins

I do this thing where I buy a big bunch of bananas on my weekly trip to the grocery store and then spend the rest of the week trying to use them up — smoothies, with peanut butter, just as they are — before they turn. Even with the air conditioner running fruit ripens very quickly here on my counter. If I don’t cut up my browning bananas and stick them in the freezer for future use in ‘nice cream’ I will make banana bread or mini banana muffins for the minis in my life.

Not that the world needs yet another banana bread or muffin recipe but the muffin recipe I made with my extra bananas last week is a winner and too good not to share. It’s low in sugar, just 1/4 cup of maple syrup for the batch of about 30 muffins, full of whole grains, and slightly chewy with the addition of shredded coconut. Vegan, too, and easily made gluten-free. I love the inclusion of coconut oil but you could easily substitute good quality olive oil. These are healthy and not-too-sweet yet still solidly in the realm of delicious. (Adding some toasted, chopped walnuts for crunch would be lovely, too.)

If you can’t eat up all your muffins in a week, pop some in a plastic bag and stick in the freezer for a quick breakfast or snack (if you’re anything like me you will in fact plan to save a few extra). And if your contrary, unpredictable child does will not eat again what she previously seemed to love … well, there’s all the more for you.

I imagine I might be sick of bananas by the time summer’s out — then again, I’ll be in California with access to rhubarb, strawberries, raspberries, blackberries, huckleberries, etc. so bananas may become more treat than rote — but ’til then, muffins. And other things.

nicole spiridakis © copyright 2023