Whenever I have super ripe bananas I have a go-to banana bread recipe because I’m an addict. It’s the easiest recipe and I’ve never had it be bad like many other banana recipes that I’ve made. That recipe is made with yellow cake mix and is AMAZING. You’re basically eating a cake and because I don’t just share healthy recipes, you can find that recipe here. Until now that was the only banana recipe that I’ve ever fallen in love with.
Today I made some banana muffins that are to die for! I’ve eaten 3 and they’ve only been out of the oven for 20 minutes! They were incredibly easy to make and the best part is that the clean up was even easier!
Here’s the recipe that I found from Farm Fresh Foodie.
2 Cups Power Kodiak Cake mix
1 cup unsweetened almond milk (any milk will work) – I used almond milk
1/3 cup brown sugar or coconut sugar – I used brown
2 ripe bananas, mashed. The riper the banana the sweeter the muffin.
1 teaspoon of cinnimon
1 teaspoon of vanilla extract
1/2 cup mini chocolate chips. I used regular size instead of mini.
Preheat over to 350 degrees F. Grease 12 muffin cups or line muffin cups with muffin liners and set aside.
Combine all ingredients in a mixing bowl and blend until smooth.
Fill 12 muffin cups evenly. They will be close to full.
Bake at 350 degrees F for about 25 minutes. I baked mine for 15 and then checked them and ended up baking them for 20. I removed my muffins from the pan immediately and didn’t use liners.
I hope you love them as much as I do!