I noticed there was an increase in fruit flies/gnats in my kitchen. Somewhere around 47%. It IS my job to worry about that group of individuals…

Seriously, the kitchen was a buzz with little winged insects. It seemed to happen overnight; but upon noticing the bundle of over-ripened bananas, it must’ve been going on for a few days! So, what to do with the nearly rotted fruit? Well, I made muffins!

These muffins were really easy to make. They’re a great way to use up those forgotten old bananas. They make a great morning snack or emergency breakfast…especially on clinical days!

Here’s the recipe:

WET INGREDIENTS

3 ripe bananas smashed (don’t completely obliterate them, leave them a little chunky)

2 large eggs, lightly beaten

1/2  cup pure maple syrup

1/4 cup canola oil

1/3 cup milk (I used Almond, Coconut milk)

1/2 cup of brown sugar

1/4 tsp. vanilla

DRY INGREDIENTS

2 cups Whole Wheat Flour

1 1/2 tsp. Baking Powder

1/4 tsp. Baking Soda

1/4 tsp. salt

1/4 tsp. ground cinnamon

MIX INS

3/4 cup Chopped Nuts ( I used almonds)

TOPPING

2 tbsp. Sugar

1/2 tsp. Ground Cinnamon

2 tbsp. chopped walnuts

Pre-heat Oven to 375 degrees, and prepare your muffin pan by lightly greasing it. I like to use the little foil cups instead of a muffin pan. Less clean up!

Sift together all of the dry ingredients.

Mix together the wet ingredients.

Carefully fold the wet ingredients into the dry. Don’t over mix! The batter should be a little lumpy; but make sure it is well combined.

Fold in your nuts.

Use an ice cream scoop to fill your muffin pan with batter. Sprinkle with your sugar cinnamon and walnut topping.

Bake for 18-22 minutes. Check for done-ness by inserting a toothpick into the center. If it comes out dry, they’re done.

Enjoy!

THF