Do you ever wake up one morning and find soft, brown, overripe bananas and wonder…“How did this happen?” “I swear I just bought these the other day.”

Well friend, this happens to be all the time. So, naturally I had to come up with a way to use them up because eating them in their current state was completely out of the question and I have enough frozen bananas in my freezer to last me three lifetimes. Honest!

Well, maybe like three months.. ok, weeks.. alright, its more like days..

Regardless, I have too many. So, here is my solution:

You’ll Need This…

2 overripe bananas
¼ cup coconut oil
½ cup turbinado raw cane sugar
1 egg
zest of 1 lemon
juice of 1 lemon
1 tsp vanilla paste
1 cup whole wheat pastry flour
½ tsp baking soda
½ cup fresh blueberries
(for streusel topping)
2 tbsp butter
¼ cup whole wheat pastry flour
¼ cup turbinado raw cane sugar
&
Standard Muffin Tray
Cupcake liners or Non-Stick Oil to liberally spray your tray

Now, Do This…
Preheat oven to 350ºF
Blend bananas until light and fluffy. Set aside.

In a separate bowl combine the coconut oil and sugar.

Add the egg, lemon zest, lemon juice and vanilla paste to the coconut oil and sugar mixture. This will be your wet mixture.

Add the banana mixture to your wet mixture.

Add your flour and baking soda to the wet mixture until it is just combined. Do not over mix your batter. The muffins will turn out dense and tough and will make you somewhat sad on the inside.

Carefully, fold the blueberries into your batter.

In another small bowl combine the butter, flour and sugar to make your streusel topping. Rub the mixture between your fingers until crumbles form. At first it will look like flat butter discs on top of a pile of sugar and flour, but the more you rub the mixture it will slowly come together and turn into a crumbly sand texture.

Divide your mixture evenly into your muffin tray. I suggest filling the cups almost the top for the best results.

Sprinkle on the streusel topping.

Place on the middle rack in a 350ºF

Bake for 10 minutes, then rotate tray and cook for another 10-15 minutes.

Let it cool for completely. Makes 12 standard muffins.

These muffins are fantastic with a morning tea or coffee. It tastes mostly of the streusel on top, followed by the taste of fresh blueberries. There is a slight banana flavor, but the real surprise is the citrus kick at the end.

Hope you give these a try the next time you have some overripe bananas lying around.
Good Luck.