by Claire Star
What’s a girl to do with all these marred bananas? When running low on time, they get peeled and set aside in the freezer for my roommate Emily’s smoothies. But if I have half an hour? I turn them into muffins.
Considering my aversion to very ripe bananas, I usually pass up offers of banana breads and muffins knowing they’ll be too sweet for my liking. So, at my friend’s suggestion, I looked for a recipe indicated as low in sugar and fat. I also borrowed some of the Emily’s whole wheat flour so as to further diminish some of the banana taste. I’ll admit I was a little nervous they’d end up being too wholesome or birdseed-y, a wasted effort. Happily, several batches later, my taste testers (who actually like bananas) and I think these are pretty darn good. I’m also pleased because they’re nearly foolproof to make. If you don’t feel like separating the wet and dry ingredients, no problem. They’ll still turn out just fine.
Here’s how to make them…