Wow! It's been over a month since I last posted a recipe. Balancing out studying and everyday activities I haven't had much time to bake. I checked our fruit bowl the other morning and saw that we had two overly-ripe bananas waiting to be used. I decided then to make muffins! These muffins have a lower fat content, but do not have a chewy or gummy like texture.

Whole Grain Banana Muffins
(adapted from this recipe)

Whole Grain Banana Muffins
1/2 cup all purpose flour
1/2 cup whole wheat flour (or substitute all whole-wheat)
1/2 cup old fashioned oats
3 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 tsp. cinnamon
1/4 cup light brown sugar
1 egg plus 1 egg white
1/3 cup unsweetened applesauce
1 tsp. vanilla extract
1 cup mashed banana (about two bananas)

  • Preheat oven to 400 degrees and spray a 12 cup muffin tin with cooking spray. 
  • In a large bowl, mix together dry ingredients until combined.
  • In a separate bowl mix applesauce, egg, egg white, vanilla, and mashed banana together.
  • Add dry mixture to banana mixture and stir until just combine, being careful not to over mix. 
  • The batter will seem thick at first, and it may be tempting to add in milk, but as you continue to stir it will loosen up.
  • Evenly distribute batter between each muffin cup and bake for 12 to 18 minutes or until a toothpick inserted in the center comes out clean. (They should be a nice golden brown color.)

This recipe makes exactly 12 average sized muffins.
These have just the right of banana flavor.
I hope you enjoy this recipe.
As the summer approaches I will have more free time to bake and experiment with recipes. Hopefully, I will be posting more. 

Have a good day, everyone! :)


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