During March, I was on a muffin kick. I was making muffins several times a week. It started with a request for healthy cranberry orange muffins and evolved to many combinations. Many of the combinations are banana based. This was intentional because by using ripe bananas I could eliminate the added sugar. If the bananas were especially ripe, their natural sweetness was just right. Here are few of the banana based muffin combinations I have made.
2 ripe bananas (about 1 cup mashed)
1/3 cup milk
2 tablespoons oil
1 cup baking mix
Mix all the ingredients together until moistened. There will be some lumps, this is okay. Bake at 400 degrees F for 15-18 minutes. Now for the fun part.
Banana Pecan - add 1/2 to 1 cup chopped pecans (or other nut of your choice)
Banana Pecan Oatmeal - same as Banana Pecan, but with 1/2 cup old fashioned oats and some extra milk to moisten.
Banana Chocolate Chip - add 1/4 cups chocolate chips (or more if you want)
Almond Banana - add 1 cup sliced almonds. I was accused of being stingy with the nuts in my recipe, so this was to make sure my dear husband had enough nuts in his muffin. (1/2 cup would probably work too).