The original recipe came from this site, but I changed a few things to suit my needs and this is what we wound up with! They are ridiculously delicious and really easy if you already have overripe bananas on hand. Mine were incredibly ripe and totally black on the outside but super sweet on the inside. I could have really cut down the sweetener even more for my tastes.
Acorn and Purple Corn Banana Bread Muffins
- 1 cup acorn flour
- 3/4 cup purple corn flour
- 2 tsp baking powder
- pinch vanilla powder
- pinch salt
- 1/3 cup melted butter or coconut oil
- 3 bananas
- 2 eggs
- 1/2 cup honey or maple syrup
Either blend or vigourously wisk all wet ingredients until they are fully incorporated and smooth. Add to dry ingredients and stir. Pour into greased muffin pan and bake at 350F for 20 minutes or until the edges begin to shrink away from the pan and a toothpick comes out clean.