Well, I can’t eat bananas fast enough. I like them with some brown spots, so I wait and wait and then… BAM! Too many bananas. Luckily, I have this healthy– downright virtuous!– muffin recipe (based off this one) to convert those babies into breakfast or an afternoon snack. They’re not too sweet; I like to spread honey or peanut butter on them. And the secret ingredient? A little garam masala for complexity elevates these babies from run-of-the-mill to spectacular. Go ahead, have two. If you eat them warmed up, you can’t even tell they’re good for you.
Ingredients (12 muffins)
1.5 cups whole wheat flour
1 cup rolled oats
3 tbsp brown sugar
3 tsp baking powder
1/2 tsp salt
2 tsp garam masala (available in the spice section)
1/4 cup applesauce (unsweetened)
1/4 cup skim milk
2 mashed ripe bananas
Preheat your oven to 375, and line a muffin tin with liners.
Combine all ingredients and stir until you have a chunky, dough-like batter. Spoon into muffin tins so they’re about 3/4 full. Put the tin in the oven and immediately turn the temperature down to 325. Bake 25-30 minutes, or until the muffins “spring back” when you press lightly on the tops. Let cool slightly before enjoying.