When life give you too many brown bananas, you know it's time to make banana cake.
Is it just me, or are all kids obsessed with bananas? I never really loved bananas as a standalone fruit, but as soon as I had kids, I started stock-piling them as my secret weapon:
Trying to wean your toddler off of breastmilk – here, have a banana
Your kid is crying & you don’t know why – here, have a banana
Child tries to grab your phone at every possible chance – here, have a banana-phone
Need to make a healthy cake for kindergarten – here, have some banana-cake
Bananas are now a staple in our home, and while I usually don’t eat them as is, I love using them to make naturally sweet, sugar-free treats. And, last week, we had an abundance of overly-ripe brown bananas, so I knew it was time to get baking.
The benefit of using fruit as opposed to a sweetener like honey or maple syrup is that you also get the fiber from the banana, which slows down the absorption to help create long-lasting energy and prevent a blood sugar crash.
These muffins can actually be a great breakfast option as they’re rich in fiber, protein and high-quality fats. Here's what else is awesome about them:
Bananas are a great source of potassium to help regulate muscle and nerve function. They also contain vitamin B6, which is important for a healthy nervous system and can help regulate mood.
Eggs are also a brain-boosting food since they contain choline, which supports the nervous system.
Almond flour contains magnesium, which is another micronutrient that supports healthy brain function. Almonds also contain B-vitamins and Iron, and are a wonderful energy-boosting food.
Cinnamon, aside from lending its earthy, warm flavor, is known to lower post-meal blood sugar levels, so it’s often a perfect addition to baked goods.
These muffins are so simple and will take you about 5-7 minutes to actively prepare. You can make them in the evening, and the next day’s breakfast or snack is all set to go.
Recipe: Brain-boost banana muffins
2 large, ripe bananas
½ cup natural peanut butter (or almond butter)
½ cup almond flour
1 tsp cinnamon
½ tsp baking soda
¼ cup chocolate chips (optional)
*Note that these do not use any added sweetener. I love the natural sweetness, but if you want them to taste more like a dessert, simply add 2 tbsp of honey or maple syrup.
Heat oven to 180°C. Prepare a 12-cup muffin tray. I like to use silicon. If using a different kind, either insert muffin liners or lightly grease with coconut oil.
In a large bowl, mash up the bananas using the back of a fork. Then add in the eggs and use a whisk to beat everything together. Try to get most of the banana clumps out.
Add in the peanut butter, and mix well to combine.
Swap out your whisk for a wooden spoon. Add the almond flour, cinnamon, and baking soda, and mix well until you have a smooth batter.
Transfer batter to the muffin tray using about ¼ cup for each muffin. You want to fill each muffin cup about half-way. If you want, sprinkle some chocolate chips over top (or any other topping you like – eg. chopped walnuts, raisins, blueberries, etc). I like to make half plain and half with chocolate chips.
Place in the oven and bake for 12-15 minutes, until the muffins are nicely browned.