Bananas disappear in my house faster than the speed of light…I kid you not. That being said, I had to plan days in advance to make this banana bread by hiding a few-3 to be exact. Of course when they were ripe enough, I forgot the recipe😅 so I had to call mom and this is what she said:
Little bunny froo-froo😍.
Muffins are easy to grab and go in the morning!
3 cups flour
1 cup sugar
2 tbsp baking soda
2 tbsp baking powder
2 tbsp cinnamon
1&1/2 tbsp nutmeg
pinch of salt
*2 tbsp of chia seeds and raw oats to sprinkle ontop before you put in the oven.
3 ripe bananas
1&1/2 cups almond milk
1/2 cup olive oil
*add more milk if consistency is too thick
Preheat oven to 350 degrees. Mix together the wet and dry separately, then as the dry into the wet. Sprinkle chia-oat topping onto batter and bake for 30 minutes. This recipe can make 12 muffins and 1 loaf of banana goodness.
*still tweaking the recipe so,yeah. Enjoy! ❤️
This is awkward. But please, don’t stop reading–you’ll miss the good stuff! So. My name is Rose, I’m 21, and in my spare time, I love to make-photograph-and-eat food. Um lets see, what else? I was born in Cameroon (a small-ish country near the equator in West Africa–I see you all pulling out your maps), and then moved to Utah when I was 4! I remember little from those years except for swimming in the Salt Lake and my first CD-NSYNC, yes. We ended up moved to Georgia some years later and fast forward over a decade to my chronic food-picture taking tendencies. I wanted to start keeping a log of my recipes, since I sometimes get asked for them, so now I can post on here for your viewing pleasure! If you happen to try any of my recipes or have questions feel free to let me know on here or my Instagram (@rosieee93)! Or if you have a recipe you want me to try I’m ready. If you’re still here, I applaud you; you’ve made it past my awkwardness…for now!