I forgot how much I loved this muffin recipe until I had some extra ripe bananas I needed to do something with today. Do you ever have bananas get too ripe and then think it’s either banana bread or trash? I didn’t want to waste the bananas but I also didn’t want to make sugar filled banana bread that would sit on the counter until nobody ate it and then it too would get tossed.

Today we used our toddler tower to bake and it was SO much fun, Lizzy loved being part of what mommy was cooking in the kitchen and I didn’t have a toddler asking to be picked up while I was trying to cook! Hallelujah! I almost feel like this toddler tower is more for my sanity than her learning, two birds with one stone I guess!

Here’s the recipe!

Ingredients:

2 1/2 cups oats

1/2 cup stevia blend (I use “pyure” from walmart)

2 ripe bananas

1 generous cup of fresh blueberries

3/4 cup egg whites

1/2 cup almond milk

1 1/2 teaspoons baking powder

2 pinches of salt

1 teaspoon vanilla extract

Directions:

1. Pre-heat oven to 425 degrees
2. Mix all but the blueberries together in a blender or with a hand mixer
3. Fold in the blueberries
4. Pour into muffin pan and bake 18 minutes

Enjoy!