You can make these as pancakes by skipping the muffin tin and oven, or follow my directions for a different take on blueberry muffins! The batter is only three ingredients: bananas, eggs, and baking powder (and really, the baking powder is optional. If you’re doing the muffins, I recommend.) I added some cinnamon and blueberries to mine. Blueberries are a really sweet and delicious source of natural fiber, plus pair well with banana.
First preheat your oven to 375.
Start with two eggs and one and a half bananas. Mash the bananas up like you would avocados for guacamole. You won’t get all the lumps out unless you use a blender. But personally, I didn’t mind the lumps- it’s just nanners. Then add the two eggs and mix well.
Add 1/8 tsp baking powder, and cinnamon to taste (I did 1/8 tsp of that, too). The baking powder will clump, so be sure to really mix it well as a big bite of baking powder would not be a pleasant experience. Gross.
At this point, you can make them just like you would regular pancakes. The finished pancake tastes more like a crepe than your usual pancake, but is so delicious. Seriously.
Or you can pour into muffin tins! To do the whole pan I had to do two batches of the above recipe. Add whatever you’d like to the muffins. Chocolate chips, fruit, whatever’s your pleasure. I did blueberries. But just thinking about the chocolate chips… I might do that next!
Bake in the oven at 375 for 25 minutes, or until they feel firm when you press on the top.
Serve warm! And with a paper towel, the blueberries are super juicy. Also top mine with some peanut butter for the added protein, as I’m eating them for breakfast this week. I suggest almond butter as an alternative, as it is far more rich in omega 3.
But these could be just a good little snack to have on hand for the week, pop it in the microwave for about 20-30 seconds and you have yourself a nice little snack. With the banana and blueberries, it will fill you up for a little while and taste just SO good!
1/8 tsp baking powder
1/8 tsp cinnamon