Tag Archives: banana

Healthy Banana Muffins

Well, I can’t eat bananas fast enough. I like them with some brown spots, so I wait and wait and then… BAM! Too many bananas. Luckily, I have this healthy– downright virtuous!– muffin recipe (based off this one) to convert those babies into breakfast or an afternoon snack. They’re not too sweet; I like to spread honey or peanut butter on them. And the secret ingredient? A little garam masala for complexity elevates these babies from run-of-the-mill to spectacular. Go ahead, have two. If you eat them warmed up, you can’t even tell they’re good for you.

Ingredients (12 muffins)

1.5 cups whole wheat flour
1 cup rolled oats
3 tbsp brown sugar
3 tsp baking powder
1/2 tsp salt
2 tsp garam masala (available in the spice section)
2 eggs
1/4 cup applesauce (unsweetened)
1/4 cup skim milk
2 mashed ripe bananas
Make Em:
Preheat your oven to 375, and line a muffin tin with liners.
Combine all ingredients and stir until you have a chunky, dough-like batter. Spoon into muffin tins so they’re about 3/4 full. Put the tin in the oven and immediately turn the temperature down to 325. Bake 25-30 minutes, or until the muffins “spring back” when you press lightly on the tops.  Let cool slightly before enjoying.

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Road Trip Food: Chocolate Chip Banana Muffins

Or, Why You Should Use Muffin Pan Liners

It’s Spring Break, and I am going to be doing some road-tripping. This calls for two things:

1) I have to eat all the perishable food in my house and

2) I need something to eat on the drive!

So, recipe one: chocolate chip banana muffins, which will knock out my bananas AND the yogurt in my fridge. Nice.

This recipe is a modification of the one found here.

Ingredients

1 egg

1/2 cup canola oil

1/2 cup skim Greek yogurt

1 tsp vanilla extract

3/4 cup all-purpose flour

3/4 cup whole wheat flour

1/4 cup brown sugar

1/4 cup white sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 very ripe bananas, mashed

a handful of semisweet chocolate chips

If you aren’t familiar with my philosophy on chocolate chips, it’s that you should eyeball it until you think you’ve added enough. Everyone’s got a different chocolate threshold!

Make ‘Em:

Preheat your oven to 350, and prepare a muffin pan with liners, or just grease the pan. More on that part later.

Combine the egg, yogurt, and vanilla. Add the sugars, then stir in the remaining dry ingredients. Fold in bananas and chocolate chips. Pour into pan, 2/3 full in each well.

Bake 20-25 minutes. You can use the toothpick test if you aren’t sure.

… Except, this left me with burnt muffins!

Gotta eat around the burned shell.

All of my muffins were burned black on the bottoms, and I think it’s because I greased the pan instead of using liners. I had read that this was preferable, but now I’m arguing for the opposite: bring on the colored paper liners.

The good news is, these were still edible, and in fact quite scrumptious. Except I can’t bring myself to share them because they look like they’d be bitter… hmm. More for me, and lesson learned.

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Filed under Bread., Non-Breads