Bananas going bad before you have enough time to eat them all is nothing new! It is a problem that has occurred in virtually every household in North America. I try really hard to not over purchase bananas and to find creative and different ways to use them up when we cannot eat them all before they start to get too ripe.
This time, I admit, something happened, I bought a small bunch of bananas and I figured we would eat them all in time, but lo and behold...I was mistaken and left with 5 count them 5 over ripe bananas. Ugh now what? One can only make so much gluten free banana bread before it's just no longer appealing (no pun intended).
Like other before me, I went right to google and typed in "recipes to use up bananas". You can tell from the huge number of hits that came up that this problem plagues so many others out there. I opted to use the Crunchy Creamy Sweet link and printed off bunch of yummy looking recipes.
Since we have in our household both Celiac disease and a nut allergy I chose to give this recipe a try.
Peanut Butter Banana White Chocolate Chip Muffins
(with my Gluten free modifications
from: www.lovefromtheoven.com
Ingredients:
1 1/5 cups all purpose gluten free flour
1 cup Certified Gluten free Oats
3/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 large ripe bananas
1 cup vanilla Greek yogurt
1/4 cup milk
1/2 peanut butter (I used Wow butter, nut free butter)
1/2 cup melted butter
2 tbsp vanilla extract
1 large egg
1/2 - 1 cup white chocolate chips (I used chipits brand because they were gluten free friendly and nut free)
Instructions:
Preheat oven to 375F degrees
In a large bowl combine, flour, oats, baking powder, baking soda, salt and sugar and set aside
In a food processor (or blender or mixer) combine yogurt, bananas, melted butter, peanut butter, milk, egg and vanilla until very well blended. Mixture will be fairly thick
Combine wet ingredients into dry ingredients, as well as white chocolate chips, and stir well until combined but do not over mix
Scoop into a greased muffin tin & bake for 16-22 minutes or until toothpick inserted in centre comes out clean and/or muffin tops spring back when touched. Enjoy!
**I used Kinnikinnick All purpose Gluten Free flour blend, Only Oats Certified Gluten free Oats, Wow Butter crunchy toasted soy spread and Chipits brand white chocolate chips to ensure that all ingredients in this recipe were both gluten free and nut free for our family.
Be sure to always check the labels every time you buy a product!
I will add one more comment, the recipe said that it yields 18 standard sized muffins...well I can tell you that mine yielded 12 standard muffins and 24 mini muffins. Recipe says that they freeze well and make for a great breakfast or quick snack. I guess that is based on if they last in your house or it they're eaten up right away.
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