If you are like my family, at the end of the week, you are often staring at 1-2 bananas who are passed their prime.  While we sometimes can use them in protein shakes, I hate to waste them.  Plus, I would rather try to find a way to get my kids to eat them in some form.

About a year ago, I was searching for a simple, banana muffin recipe on Pinterest (I know, shocker!) and came across a healthy recipe that I can whip up quickly and bakes in less than 15 minutes.  Plus, my kids can enjoy them for breakfast or on the go snacks.  They are usually gone within a day or two.

Since I just made a batch at the end of last week, I thought I would share this simple, go to recipe in case you want to make some good use of those old bananas.  Plus, these are dairy free and nut free with no processed ingredients.

Ingredients:

1 cup whole wheat flour (I have used almond flour too)

1/4 cup extra virgin coconut oil melted or vegetable oil

2 eggs

2 large ripe bananas mashed with a fork

1 teaspoon baking soda

1/4 cup maple syrup or honey

1 tsp. ground cinnamon

Preheat oven to 350 degrees.  Grease the muffin tray with coconut oil.

In a large bowl, combine all of the ingredients.  Blend until smooth.  It is okay to still have little bits of banana.

Spoon the batter into the muffin tray and bake for 10-15 minutes max.  Flip over the tray and cool muffins.

Hope your family enjoys these as much as mine does!