Nothing satisfies me more in the kitchen than preventing food waste!!
I love to create baked treats with overripe bananas. There are a million possibilities and I have only shared some of the creations that pop into my head on the blog so far.
These muffins are insanely good and were inspired by a muffin I sampled from Nut Butter at Thrive Festival early this year. I’ve added pecan nuts to this version but feel free to add whatever nuts you fancy or simply leave them out either.
A little drizzle of melted chocolate over the top could be amazing too!
For more tasty creations using overripe bananas, try my Courgette, Banana & Dark Chocolate Loaf; Chocolate Chip Banana Cookies; Banana & Nut Overnight Oats or these decadent Caramelized Banana & Orange Pancakes.
Makes 15 muffins
- 300g oats
- 1 tsp baking powder
- 4 bananas
- 150g coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tbsp apple cider vinegar
- 100g dark chocolate, cut into small chunks
- 50g pecans, roughly chopped
- Preheat an oven to 190°C/170°C fan/375°F and lightly oil a metal or silicone muffin tray.
- Mash the bananas with your hands through the oats and baking powder in a large mixing bowl until they are well combined, some banana chunks are good.
- Add the melted coconut oil, vanilla extract, baking soda and apple cider vinegar to the bowl. Mix well together.
- Stir through the dark chocolate and pecans.
- Use a tablespoon measuring spoon or the scoop that comes in oat packets to evenly measure out the mixture for each muffin.
- Bake in the oven for 15-20 minutes or until a skewer comes out clean.
- Remove from the oven and allow to cool in the muffin tray for 5 minutes before removing to a wire rack to fully cool.