This time of year, when strolling through the supermarket aisles, you will find that eggnog has already graced the shelves. I'm the only one in my house that likes eggnog and it has to be ice cold when I drink it. I love the creaminess of it, which is odd because I don't even drink milk by itself...but I digress. I usually buy myself a small container, have my one small glass (and by small I literally mean 4oz) and then I'm done until the next year. Craving gone. I was about to make some banana muffins when I decided to add some of the eggnog to the batter so it wouldn't go to waste. I also tried to "lighten" it up a bit by using applesauce and agave syrup in place of oil and the extra sugar. It worked and they were super moist. Just put them in a resealable plastic freezer bag and pull out just what you need that morning. In 10 minutes, they're defrosted and you have the perfect breakfast on the go!
1 tsp baking soda
½ tsp salt
¼ cup granulated sugar
¼ tsp cinnamon
4 overripe banana
1 cup eggnog
½ cup applesauce
¼ cup agave syrup
canola oil cooking spray
- In a bowl, mix together the flour, baking soda, salt, sugar and cinnamon. Add bananas and eggnog to a blender and blend until smooth. In a separate bowl, whisk the egg and add the banana mixture, applesauce and agave syrup until well blended.
- Add the liquid ingredients to the dry ingredients and mix well.
- Spray a muffin top pan with cooking spray and fill 3/4 of the way with the batter.
- Bake in a 350 degree oven for 20-25 minutes or until the top springs back when touched.
Read more from Carrie's Experimental Kitchen.