It smelled like rotten oranges. Really? The guys couldn't smell that? I didn't pay it too much mind, since it was late and I was exhausted. I carried our luggage upstairs, unpacked and got ready for bed. The next morning, I had pretty much forgotten about the smell, until the kids poured themselves some milk for breakfast. After exclaiming the milk tasted horrible, I took a sip and almost gagged! It tasted like citrus and not yummy citrus at that! So, I fed the kids some toast and fruit and got ready to clean the fridge. I found two culprits in the crisper drawer; two clementine oranges that were moldy beyond recognition. Guess the guys didn't eat any fruits of veggies while I was gone. After taking everything out of the fridge and giving it a good scrubbing I placed everything back in with a new box of baking soda. Since I did the fridge, I figured I should also do the freezer compartment. That's when I found them..... tons of them!
Yup, I must have had about two dozen frozen ripe bananas in there! It was like hoarders, banana edition. I chose some of the oldest ickiest ones and threw them into a bowl to thaw, while I finished cleaning. I guess banana muffins would be what's for snack for the rest of the week. I love banana muffins, but sometimes I get bored with regular old muffins. I decided to switch things up by using coconut oil and peanut butter in these. The result was delicious, super tender and fluffy banana muffins. I made a dozen regular muffins, and decided to jazz up the remaining batter with some hardened Reeses chocolate ice cream topping and peanuts. While they are yummy, we seem to enjoy the regular muffins a bit better.
Nutty Banana Muffins
1/4 extra virgin coconut oil
1/4 C peanut butter
1/4 C peanut butter
1/2 C brown sugar
3 medium ripe bananas, mashed (about 1 1/2 C)
1 3/4 C flour
pinch of salt
1 tsp baking powder
1/2 tsp baking soda
2 Tbs ground flax seeds
Preheat oven to 350 degrees. Lightly grease muffin pans, or line with paper liners; set aside.
In a mixing bowl, cream together the coconut oil, peanut butter and sugar, until fluffy. Beat in eggs, one at a time, until mixture is thick, fluffy and smooth. Gently stir in bananas.
In a separate bowl, mix together the flour, salt, baking powder, baking soda and ground flax seed. Gently fold dry ingredients into banana mixture; until just combined.
Using a medium scoop, fill prepared muffin tins. Bake for 15-20 minutes; until toothpick inserted comes out clean.
Variation: drop 1/2 tsp amounts of hardened Reeses Chocolate Ice Cream Topping into the center of a few muffins and topped with salted peanuts.
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