Due to the Coronavirus, we are isolated at home, or supposed to be, so I’m running low on ingredients.  I saw two brown bananas instead of three and an old apple and thought I could make it work, then I realized I was also out of eggs and chocolate chips.  I am not one to give up, especially after I have already peeled the bananas, so I got creative and it turned out really good, except a bit flat, but still fluffy.

Oven: 375

Bake Time: 20-25 minutes for muffins

Recipe

2 (medium/large) ripe bananas
1 apple
½ cup butter, mostly melted (I used salted)
~1/2 cup honey
2 eggs if you have them, I used key lime Greek yogurt – a serving size
1 ½ cup whole wheat flour
1 tsp baking soda
¼ tsp salt
1 tsp cinnamon
1/4 tsp cardamon (optional)
zest from one orange
½ cup shredded, sweetened coconut
Nuts for decoration (optional)



Turn on oven to 375 F.
In a small blender, add one or both bananas, the peeled, chunked apple, and melted butter.  Blend till fluffy.
In a medium bowl, mash the other banana if not blended.  Add the blended mixture, honey, and yogurt or eggs.
Sprinkle on salt and seasonings, mix.
Stir in flour, baking soda, and coconut or nuts.
Scoop into the muffin tin.  Decorate with nuts if you wish.
Bake for 20-25 minutes.  It’s done when a toothpick comes out clean.

Notes:

The honey wasn’t quite 1/2 cup because I had melted crystallized honey and aliquoted it out into some small glasses so I wouldn’t have to remelt the whole Costco container every time.  Since it wasn’t quite a 1/2 cup, I didn’t feel the need to adjust the recipe to take into account the sugar in the yogurt.

If you use eggs, I think they will prevent the muffins from deflating like mine did, however I also think the key lime flavor went really well with the coconut and fruit.  Perhaps a better solution would be to add a little more flour and just one egg.

You may have noticed I didn’t do the mix wet, mix dry, then add them together technique.  If you can get away with it, it means one less bowl to clean.