Less fat but not less flavor. I am sooooo glad I found this recipe! Super moist and really just taste like fresh bananas. The recipe calls for nuts, but, since I'm not the biggest fan of nuts in my baked stuff, I omitted them like I usually do, maybe one day...
This recipe has oats in it and they're great because they add a little crunch, and it calls for AP flour, which I regret using because duh, I always use whole wheat flour when I make banana bread, so why would this be any different? It would have made them just a little bit better.
Healthy Banana Nut Muffins
Ingredients:
1 1/2 cups AP flour
1/2 cup sugar
1/4 cup rolled oats
2 tsp. baking powder
1/2 tsp. salt
3 very ripe bananas, mashed
1 moderately ripe banana, sliced
1/2 cup milk
1 large egg
2 tbsp. vegetable oil
2 tsp. lemon juice
1 1/2 cups walnuts, chopped
Directions:
Preheat oven to 400 degrees. Lightly grease muffin tins with vegetable oil.
Combine flour, sugar, oats, baking powder, and salt in a medium bowl, whisk gently to combine.
Place mashed bananas in a large bowl. Stir in milk, egg, oil, and lemon juice. Mix in dry ingredients and walnuts. Mix until dry ingredients are just incorporated. Avoid over-mixing.
Scoop batter into muffin tins evenly (I used 1/4-cup measuring scoop and it was perfect). Place sliced bananas 2 to 3 pieces on top of each muffin batter. Bake muffins until golden brown and toothpick inserted into center comes out clean or about 20 minutes.
Makes exactly 12 regular sized muffins.
Shelley says: Sounds good! I bet you could just substitute the whole wheat flour in, just fiddle with the moist ingredients a bit. I did that with some oatmeal raisin cookies I made and they came out fine.
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