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Overnight Banana Muffins Recipe

Ingredients

3 (4 ounce) cans frozen sweetened condensed milk

3 eggs

1/2 cup rolled oats

1/2 cup baker bread cubes

1/2 cup butter, melted

1/2 teaspoon baking powder

1/2 teaspoon salt

4 banana

2/3 cup vanilla yogurt

1/3 cup butter, melted

5/8 cup packed brown sugar

1/3 cup banana

4 ounces apricot jam

2/3 cup chopped pecans

Directions

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a muffin pan.

In a large bowl, beat together sweetened condensed milk, eggs and oats. Stir in the sugar, oil, baking powder and salt. set aside. In another bowl, cream together butter, 3/4 cup milk and 2/3 cup sugar until smooth. Stir in 2 egg whites, 1/3 cup white sugar mixture and baking powder. Fold in banana and vanilla yogurt; pour into prepared muffin pan.

Bake in preheated oven 60 minutes, until golden.

Invert the muffin tops onto a muffin pan and spread left over creamy meal mixture on top. Top each listen with chopped pecans.

Comments

Comoron writes:

⭐ ⭐ ⭐ ⭐ ⭐

I really enjoyed this. It was pretty straightforward. I didn't have szechuan pepper, but my son did, and he said it tasted exactly like the food he gets at the sushi restaurant. Awesome!
Jassaca53214 writes:

⭐ ⭐ ⭐ ⭐ ⭐

I liked this quite a bit. Fat Loss doesn't sound so spicier when you pronounce it "gay-go-soy," though. Perhaps I'll try this with shrimp in the future.