Easy Banana Muffins from
Michela Baratta's Kitchen
No one in my family likes brown spotted bananas so I had to come out with a recipe that would satisfy everyone's palate. This recipe can be doubled or tripled, depending on how many bananas you have:
Preheat oven to 400 degrees.
1/4 tsp. baking soda
pinch of salt
1 tbsp. vanilla extract
3 tbsp. honey
1/2 cup peanut butter
Mix all ingredients, and when the mixture is nice and smooth, add chocolate chips. Mix again until they’re evenly distributed. I spray my muffin tin(s) with coconut oil spray so they don’t stick and then scoop the mixture into the muffin cavity about 3/4 full.
Bake for 7-9 minutes, depending on your oven.
Pour all the ingredients in a food processor except for the milk and mix together. Gradually add the milk to the mix and knead the dough until it is smooth, then cover in plastic wrap and let rest for 15 minutes.
Divide the dough into pieces and roll out the dough until 1/10 inch using a rolling pin or pasta machine. Use a knife or pasta cutter to cut out 1 inch wide stripes or diamonds or whatever shape you prefer.
Fry the dough in boiling oil. The dough should be completely submerged in the oil for 30 seconds to 1 minute. Once golden, remove the fritters using a slotted spoon and place them on parchment paper.
Dust the fritters with powdered sugar. The chiacchiere can be served immediately or stored for a couple of days