Breakfast ·

Olive Oil Banana-Bread Muffins

INGREDIENTS 

  • 2 to 3 very ripe bananas, peeled
  • 1/4 cup Rastrello Extra Virgin Olive Oil (EVOO)
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1/2 cup sugar
  • 1 large egg, beaten (or 3 Tablespoons of egg substitute for vegan muffins) 
  • 1 teaspoon vanilla extract
  • 1 & 1/2 cups of all-purpose flour
  • 1 cup of chopped walnuts and 1 cup of chocolate chips (optional)

 

PREPARATION 

  1. Preheat the oven to 350°F (175°C), and prepare muffin tin with liners. 
  2. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. 
  3. Stir the EVOO into the mashed bananas.
  4. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. 
  5. Mix in the flour. After batter is smooth, add optionals. 
  6. Fill muffin cups. Bake for 20-25 minutes at 350°F (175°C), or until a tester inserted into the center comes out clean. Cool on rack, then enjoy! 
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