Thursday, December 11, 2014

Whole Grain Banana Muffins

I don't know how it happens, but I constantly find myself with at least six brown bananas in the back of the fridge.  The other day, I decided I was going to use them up before they entered the land of inedible.  I baked two loaves of old school banana bread, and tried this new muffin recipe.

A word of caution, these are not Costco muffins.  No light and fluffy, sugar-laden, glorified doughnuts here. These were heavy, and dense, and one could be counted as a meal.

The Kid was not on board.  He keeps asking me to pull the banana bread out of the freezer.  Baby didn't love them either.  So The Girl and I have been smearing honey all over them and eating them all to ourselves.

The recipe is here:
10 Grain Banana Muffins

It says it makes 15, but I only got a dozen out of it.
Also, I used a combo of 1% and coconut milk in place of the almond milk, and my cereal wasn't 10-grain, but who's counting.

Here they are at my house:

Good stuff, kids.


  1. They look dee-lish. They'd be good with some peanut or almond butter slathered on too, I bet!

  2. We do LOVE banana muffins in this old family and any way that we can make them better and more healthy without sacrificing flavor (such as your recipe, Mindy) is a winner in our (recipe) book! Thank you for sharing this at such an indulgent time of year (of which I plead guilty!).
    Happy Holidays,

  3. Your muffins look delicious. I love muffins for breakfast with a cup of coffee. Thanks for linking to the recipe.


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