BREAKFAST CRAVINGS

Saturday and Sunday in my house means a homemade Breakfast! Though this can sometimes be a difficult task for me because my husband will NOT eat eggs, which can really limit the options. This morning as I scanned the  fridge and cupboards and noticed 3 bananas a little past their prime. So Banana Muffins it is! This is a basic recipe with a simple twist, to lower calories and keep me full. They are easy, yummy and done in no time. I have removed the sugar and substituted Blue Agave.For those of you who don't know Blue Agave is a low glycemic natural sweetener great for diabetics, people watching their calorie intake or who just want to reduce the amount of refined sugar in their diet. I hope you find these as yummy and moist as my husband and I......ENJOY

EASY BANANA MUFFINS 
3 to 4 Bananas (I prefer 4 for a stronger banana flavor)
1/4 cup of Blue Agave (you can use 1/2 cup of sugar instead)
1/4 cup of Ricotta (this is optional, I like to add it for moisture and little protein) 
1 Egg
1/4 cup of butter
1 teaspoon baking soda
1 tsp baking powder
1/2 teaspoon salt
1 1/2 cups Flour (make the 1/2 cup heaping to even out the addition of the Blue Agave)

Preheat over to 300 degrees F. Mix all the wet ingredients together banana, sugar, eggs, ricotta and butter. Then in a separate bowl mix the dry ingredients, baking soda, baking powder, salt and flour. Then combine the dry into the wet ingredients. Either spray your tin with a cooking spray or lightly grease, then pour your batter into the muffin tin. Bake for about 30 to 35 minutes or until golden brown. This recipe makes 12 muffins. *The low heat is due to the Blue Agave, if you use regular sugar adjust cooking temp and time to 350 degrees F for 20 min.*

Additions: Personally, I would love to add chopped walnuts, dried cranberries or even chocolate chips but my husband likes his sweet and simple. If any of you are more adventures please let me know what you added and how they turned out.