I was just realizing the other day that I make a ton of muffin recipes. I love making cakes and loafs too, but muffins are just easier to store. You take one out of the freezer, heat it up and you’re good to go. When I make a loaf I usually leave half out and freeze the other half. But I feel too commited to the loaf thats sitting out! I feel like I need to eat it. Plus since its out I know I can go get seconds very easily! But if you ever have company or want to bring someone dessert, just make any muffin recipe into a loaf.
Now that I covered my realization on muffins and loafs I can talk about these banana muffins. They are always the go to muffins, and what else do you do with overly ripe bananas?
This recipe was my very first recipe I created! so they’re very dear to my heart. I honestly had no intention of ever blogging and posting recipes. But my lifestyle consists of making everything I love healthier, and not because I have to but because it makes me feel amazing and I want the rest of the world to feel amazing with what they eat too!
These banana muffins are made with oat flour and brown rice flour. You can sub spelt flour if you want, and you can also use all oat flour if you’d like too. Though, I wouldn’t use all brown rice flour. Hope you guys enjoy!