PUMPKIN SPICE aka what your banana muffins have been waiting for

I’ve been on a banana muffin kick lately—check out my extra moist Banana Almond Butter Muffins AND my Banana Blueberry Muffins MADE WITHOUT PROCESSED SUGAR FOR BABIES . Today I made two different kinds. To be fair, future readers, I am making these during the Covid19 quarantine and want to make sure I both have yummy grab-able snacks on hand for my family but also want to use my fresh produce in a way that extends their life in my house—meaning instead of each of us downing a banana in a minute, these muffins will last all week (I even froze a third of them so they would keep a little longer). We’ve been LOVING THESE!

Present readers, stay safe out there AND EAT YUMILY!

PRO-TIP.

I had some ripe bananas that weren’t as ripe as I wanted them so I preheated my oven to 250º, cut off their stems, put them in their peels on a baking sheet, and baked them for 20 minutes. They came out blackened AND PERFECTLY SWEET!