My mom and I make apple butter every year in the Fall. Crockpots, large stock pots and canning jars pile on the counter tops. It’s an all night thing…. all night. Peeling apples takes hours. Your hands and arms burn from the apple juice. We usually end up screaming in frustration at apple corer. It never seems to want to cooperate. But the end result… amazing!!
Apple butter makes my banana muffins super delicious. I can’t tell you how to make apple butter (the recipe is hidden in my mom’s secret vault), but I can tell you how to make these banana muffins. We rely on them for breakfast and snacks! They are perfect. Super healthy, too, since I use whole wheat flour. I don’t use any added sugar or butter. But I PROMISE these will not disappoint.
Let me tell you a secret: apple sauce works just as well.. just add a little cinnamon.
Smash 3 ripe bananas and add in 1/4 cup buttermilk and 1/4 cup apple butter or apple sauce. Whisk an egg in the mixture. Add in 2 tbs canola oil.
In another bowl, mix together 1 1/2 cups whole wheat flour, 1/4 tsp salt, 1/2 tsp baking soda, 1 tsp baking powder.
Fold the dry ingredients in with the wet. Don’t be upset if 1/2 cup of chocolate chips accidentally fall into the batter. You can’t expect to always be perfect… accidents happen!! 🙂 Scoop into muffin tins and bake for 25 minutes in a 350 degree oven.
The ones I made today don’t have chocolate chips in them.
Guess I was trying to behave 🙂