2017 has been my year of forcing myself to eat foods I normally do not eat. Every Friday my work sets out veggies and I force myself to eat 3 grape tomatoes. Yes, I dunk them in hummus or ranch but at least I’m trying! My coworkers are very proud of me. Another fruit I avoid is bananas. I have an abnormal amount of opinions on bananas and have always considered bananas a selfish fruit. Add banana to a fruit mix? Your strawberries taste like bananas. Want to add bananas to your smoothie? Officially a banana smoothie. It overpowers any dish or drink and I don’t appreciate their attitude. Also, the texture! Omg, the texture. I feel like a baby or an old lady who recently lost her teeth. Gross.
I do understand many love this fruit so I thought I would try to find a banana recipe that I could tolerate and others could enjoy. Chocolate Chip Banana Bread Muffins recipe from Skinny Taste was so good and I barely could taste the banana. I filled up one muffin tin and had two weeks worth of breakfast before work. One way I made this easy meal prep last so long is that I froze half to preserve the muffins longer. Check out the photos and recipe below! As always, we made these gluten-free and our GF substitutions are below.
Bonus Photo! Devin trying to fix my whispy baby hairs away. This is a great debate in our household. No joke. I let my whispies be whoever they want to be and Devin thinks the whispies should be tamed for photos. What do you think?
Check out the Recipe —> Chocolate Chip Banana Bread Muffins
Gluten Free Substitutions —> We used Bob’s Redmill Gluten-All Purpose Flour. I do recommend adding more applesauce to the gluten-free version or banana because the muffin did become quite dry.