Do you have any old bananas sitting around? Well this is the perfect fall dish to turn those gross bananas in to muffin heaven. But seriously these muffins are so moist and delicious and you honestly can eat them for breakfast just don't frost them, or do haha its a free country.
They were so easy to make and so much fun. I love that Legacy is a little bit older now so she can help me with all the cooking and baking. It takes twice as long but its the thought that counts haha. I am so grateful this fall. We have been doing a lot of driving through the forest and I am just in aww of all the beautiful leaves. I honestly don't think I will ever out grow the beauty that is Gods creation. It really is breathtaking.
I love going outside and critically thinking about each blade of grass, leaf on the tree, branch sticking out, animal running through the woods, the smells, the clouds in the sky and the wind that is somethings cold and sometimes warm. Each season is so unique just like your own unique season you are in personally in life. Sometimes we want to wish it away like the month of march in winter haha. But its so important to see what God is doing through each season and how He is shaping you and forming you for the next season to do more, be more blessed and to reach more people.
Whatever season you are in, lets be grateful and look at the little things that He created to enjoy in each season and know it too will pass and someday you might look and wish you could bring it back for a little bit just to remember and enjoy that time.
That being said. These muffins are apart of this wonderful fall season and using up our canned pumpkin that we have and our rotten bananas. Made for a perfectly moist muffin. So yummy in the tummy.
Ingredients
2 bananas
1/2 cup canned pumpkin puree
1 egg
1 tsp vanilla
1/4 cup non dairy butter (or butter)
1 tsp cardamon
2 tsp cinnamon
1 3/4 cups gluten free flour(or regular)
1 pinch of salt
1 tsp baking soda
*Pillsbury Cream Cheese Frosting
Preheat oven to 375. Mix wet ingredients together. Mix dry ingredients together in separate bowl. Add the dry to the wet and mix until combined. Refrigerate for at least 2 hours. Line cupcake tin with liners put 4 tbs of batter in each tin. Bake for 22-25 minutes.
Use tooth pick to make sure they are done. Allow 5 minutes to cool. Frost with the cream cheese frosting. Eat because you just made them and now you need to eat them.
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