I can’t possibly think of anything more relaxing than the smell of muffins baking in the oven and a quiet Sunday afternoon at home. Well… a quiet Sunday afternoon away from home, with no kids, and somebody else baking me some muffins would be nice but, we’ll be realistic. I’m the one baking the muffins. I’m always the one baking the muffins!
Anyways, this week has been crazy. Down right B-A-N-A-N-A-S! (Insert overly popish Gwen Stefani music here….try not to sing it, I dare you!) We’ve been busy, the kids have been cranky, and its just been generally an off week in my household. I’m stressed! So stressed! Today, I needed to relax. My body insisted that I chill the heck out and take a break! Of course, a day of relaxation must involve food…specifically food with carbohydrates. And since I had a bunch of overripe bananas that have been staring me down for three days now, I figured baking them might make them leave me alone.
Need for relaxation + overripe bananas = banana muffins
These banana muffins are perfectly sweet, with just the right amount of banana flavor. Their also super healthy as far as sweetened carbohydrates go so, no need to feel guilty if you can’t eat just one. I ate three. Maybe I should feel a little guilty?….eh, life’s too short, and these muffins are too good to care! Plus, I’m in a muffin coma. Muffin coma’s don’t allow you to care. Yay for muffin comas!
Yields: 24 Muffins
4-5 Overripe Bananas (about 2 Cups when mashed)
2/3 Cup Unsweetened Applesauce
1/4 Cup Water
1 Teaspoon Vanilla
1/2 Teaspoon Salt
2 Teaspoons Baking Soda
1 Tablespoon Ground Cinnamon
1 3/4 Cups Old Fashioned Oats
1 3/4 Cups Whole Wheat Flour
Preheat oven to 325 degrees. Prepare muffin tins and set aside. If using paper liners, be sure to spray them lightly with cooking spray to prevent sticking. (The applesauce and honey in the batter make it extra sticky.) In the large bowl of a mixer, using the whisk attachments, place all bananas and whisk over medium-high speed until pureed. Once pureed, add in applesauce, honey, water, and vanilla and mix on medium speed until incorporated. Add in salt, baking soda, and cinnamon and continue mixing over medium speed. Once thoroughly mixed in, add oats and flour slowly until a thick batter forms. Fill muffin cups 2/3 full and bake for 20-22 minutes or until a skewer inserted in the middle comes out clean.