This is what happens when you have super ripe bananas staring at you and your freezer is already full of frozen bananas.
Almond Butter Banana Yogurt Muffins are the perfect breakfast or snack and I think Big Guy is going to be verrrrry happy to sample these. The recipe is very similar to other banana muffin recipes except there is NO oil. Super ripe bananas and Greek yogurt give these muffins extra moisture to keep them from drying out. And instead of pieces of nuts, almond butter! Peanut butter (what the recipe called for) would be equally delicious but I’m OUT. (Don’t worry, I’m working on my Trader Joe’s shopping list as we speak.) In addition to sweetness from the bananas, a little maple syrup (or honey) and brown sugar add just the right amount. Feel free to adjust the amounts if you’re watching your sugar intake. The only other changes I made to the recipe were that I used 2% milk instead of the soy milk and I used all-purpose flour instead of whole wheat.
Since I wasn’t really in need of a lot of muffins, I allowed the muffins to cool before freezing half of them for later. Also, I think this recipe would make more than 12 muffins – mine turned out HUGE.