I’m sorry for the lack of posts in the past few days. I have been down for the count with a horrible stomach flu. You know it’s bad when I can’t watch The Food Network, read my food blogs or visit WC. I can’t stand the thought of food and even as I write the post-up, my stomach is not impressed. Not fun at all. Anyways, I had this recipe photographed from a while back and I didn’t want to go too long without a post, so here it is (and it’s a good one!).
You already know that CH loves banana bread, but he is the first to admit that my recipe isn’t the healthiest (although he really doesn’t have to worry about anything in the weight department, ever, which isn’t fair. But don’t get me started on that topic!).
I went searching for another banana bread/muffin recipe that I could make for quick breakfasts’ or snack. I came across this recipe on So Tasty So Yummy (go check out her blog, she has some great recipes!) and they sounded like the perfect fit.
I stayed pretty true to the original recipe. I didn’t bother making them mini, CH would just get frustrated if he had to peel that many paper liners or deal with that many small muffins. Speaking of which, my only tip with these muffins is to not use paper muffin liners. I had so much trouble with the muffins sticking to the paper liner and it was so frustrating. I have a feeling because of their low-fat content, which isn’t a bad thing, so I just sprayed my muffin tin with cooking spray and went along my merry way. I also added some flax seed for extra fiber, it didn’t change the texture or flavour at all – just some added health benefits! Just a note – flax seed is totally optional!
Each muffin comes in at 94 calories – which CH uses as an excuse to eat about 7 immediately out of the oven. They definitely don’t taste like 94 calories, but hey, I’ll take it :)!
Yield: 12 muffins
Prep Time: 5 minutes
Cook Time: 18 minutes
- 3 brown bananas, peeled and mashed
- ¼ cup sugar*
- ¼ cup natural applesauce
- 1 egg
- 1 cup flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 tbsp flax seed (optional)
- 1/4 cup of chocolate chips (optional)
- 1/4 cup of walnuts (optional)
*I’ve substituted 2 tbsp of Splenda on several occasions and they were just as good – plus less calories!
Preheat oven to 350 degrees and spray muffin tins lightly with cooking spray.
Using your KitchenAid stand-mixer, place the bananas, sugar, applesauce and egg in the bowl. Mix on medium speed until well combined and smooth.
Add in the flour, baking soda, baking powder, salt and flax seed. Continue to mix over medium speed until well combined.
Stir in chocolate chips and/or walnuts, if you are using them.
Pour into 12 muffin tins equally, about 2/3 of the way. Bake at 350 for 15 – 18 minutes, until golden brown.
Remove the muffins from the tin and allow to cool completely on wire rack. Store in air-tight container and enjoy!
Recipe Adapted Slightly from So Tasty So Yummy