The perfect solution for brown bananas

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Good morning, everyone! It’s bright and early here on a Sunday morning, but my body pretty much rejects the idea of “sleeping in.” If I make it past 7:15 a.m., I consider it sleeping in. (#postgradproblems)

This weekend has been the perfect combination of busy and relaxing. On Friday night, I left work around 4:30, made a quick trip to the grocery store for dinner, then whipped up a no-rise wheat pizza dough for dinner for me and the hubs. He thought the dough was a little thick, but I really enjoyed it! (I think because it didn’t require any rise time, haha…)

No rise wheat pizzaI had that piece x2 + green beans on the side.

We spent the rest of the night watching some Parks & Rec (we are almost through Season 4 on Netflix!), and then headed out to Eastern Mountain Sports so I could get some more double-layer socks and gels for race day. When I got home, I spotted some brown bananas and since I had a meeting to bring food to the next day, I knew immediate action needed to be taken. Enter banana cinnamon mini muffins with greek yogurt frosting!

Healthy Banana Cinnamon Mini Muffins

Banana Cinnamon Mini Muffins
Makes 24 muffins (about 12 servings)

 

Muffins

  • 2 bananas, mashed
  • 3/4 c. whole wheat flour
  • 3/4 c. oat flour
  • 1 Tbsp. agave (or honey)
  • 1 tsp. cinnamon
  • 1 tsp. vanilla
  • 1 Tbsp. baking powder
  • 3/4 c. milk (I recommend unsweetened vanilla almond, but cow’s milk will work!)

Greek yogurt frosting

  • 6 oz. Greek yogurt (I used 0% Plain CHO, but you could use a flavored one.)
  • 1 Tbsp. agave (or honey)
  • 1 tsp. vanilla
  1. Preheat oven to 375 degrees and spray mini-muffin tin with cooking spray. (You can use paper liners, but you don’t have to.) 
  2. Meanwhile, mix together the mashed banana, milk, agave, and vanilla. In a separate bowl, combine the flours, cinnamon, and baking powder.
  3. Slowly pour your dry mixture into wet and mix until well combined. (It’s going to be a thin consistency…that’s okay.)
  4. Pour batter into muffin tin until each tin is about 3/4 full.
  5. Bake for about 20-25 minutes or until a toothpick comes out clean.
  6. Once your muffins have cooled, combined greek yogurt, agave, and vanilla in a bowl and mix well. Place a dollop of frosting on each muffin and top with more cinnamon and a raisin, if desired. Store in fridge.

How to “level up” this recipe:

  • I did it! I actually didn’t add ground flax to a baking recipe. (That rarely happens around here!) But, 1/4 ground flax would be a great addition to these for some staying powder.
  • To increase the protein count, add one scoop of protein powder.

How to “level down” this recipe:

  • To make it sweeter, add 1/4 c. packed brown sugar. 

I took these muffins to a meeting yesterday morning, and they were instantly gone!

After my meeting and doing some work at church, I headed home for a quick run. I’ve been feeling a little stuffy/under the weather this weekend, but a quiet five miler (no iPod) was just what I needed! I finished in under 41 minutes…

Mile 1: 8:09

Mile 2: 8:11

Mile 3: 8:03

Mile 4: 8:10

Mile 5: 7:48!

Total: 40:23

I finished up the last of my “chores” last night, including laundry and grocery shopping, so I’m hoping to spend the day at church followed by a 12 miler this afternoon. We’ll see what happens!

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