Banana Muffins

Brown bananas are a weekly output in our apartment. For whatever reason, we never manage to buy the bunches at the peak ripeness so that we can eat them all week long. Either they are too green and you can’t eat them right away, or they are too yellow and turn brown at too fast a rate. There are only two of us, so we’d each have to eat two bananas a day to keep up with the ripening pace most weeks! One week in particular, we had about four bananas that were past the point of being enjoyable, especially for hubby – he absolutely hates overripe bananas! It always feels like such a waste, until I pull the black bananas out of the freezer a few weeks later to bake something magnificent.

Have you ever heard of that trick? My mom always has a few black bananas in the freezer ready for whenever she had a yen for banana chocolate chip bread or banana nut bread. I follow my mom’s resourcefulness and always put our overripe bananas in the freezer. I’m not quite sure why they turn that deep dark brown in the freezer, but I do know that they are perfect for baking and make downright delicious treats!

The freezer stash got a bit out of hand after I added four in one week, so I decided to defrost one of our frozen bananas for a little baking practice. 
Preheat oven to 350 degrees. Cream together 1/4 cup coconut oil and 3/4 cup sugar. Once the sugar is no longer granular, add 1 flax egg and 1/4 almond milk and mix. Then add 1 1/4 cup flour, 1/2 tsp baking soda, 1 tsp cinnamon, and pinch of salt and mix together. Next, mix in the mashed banana and 1/2 vanilla until incorporated. Spoon into a greased or lined muffin tin until each cup is about 3/4 full. Top with some dairy-free chocolate chips if desired. Bake for 25 minutes, or until a toothpick comes out clean. Let cool completely. Enjoy!
1/4 cup coconut oil
3/4 cup sugar
1 flax egg
1/4 cup almond milk
1 1/4 cup flour
1/2 tsp baking soda
1/2 tsp vanilla
1 tsp cinnamon
pinch of salt
1 mashed banana
Dairy-free chocolate chips (optional)
Makes 8 cupcakes

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