3.05.2010

moist and healthy banana muffins

every sunday for the last two months i've tried different variations of muffin recipes.

my family loves muffins and i do too so i have been trying to find a recipe that results a balance of nutritious and delicious.  it's been hard.  considering i know very little about which ingredients serve which purpose in baking, substituting one thing for another has resulted in some really gross and sad muffins.  {if anyone can offer a lesson in baking, i'd love it!}

never fear!  i didn't give up and last week i turned out some pretty darn good tasting banana muffins. i threw some chopped walnuts in half of the batch (no one like nuts but me {don't laugh}) and served them up with my yummy fruit and yogurt mix.

anyway, i'm still looking for different muffin recipes that the family will like too.  i need to take another stab at some variation of pumpkin muffins and so far, all of the blueberry muffin recipes i've tried have been not-so-great by the time i substituted ingredients.  if you have any ideas that don't include chocolate and/or if you have a recipe for carrot pancakes that you've tried and liked, please send them my way!


4 ripe banana's (the browner the better, i keep a ziplock of super ripe banana's in the freezer)
1/4 cup egg substitute
1/2 cup unsweetened applesauce
1 cup brown sugar
1 tbsp agave nectar (i use light agave)
1 tbsp vanilla extract
1 cup all purpose flour
1 cup white-whole wheat flour (king arthur)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tbsp ground flax seed
chopped walnuts (optional)

pre-heat oven to 350 degrees.  spray muffin cups with non-stick spray.
mash banana's with a fork.  add egg, sugar, applesauce, agave, vanilla and mix together.
in a seperate bowl, combine flour, baking powder, baking soda, salt, and ground flax.
add wet to dry ingredients.  mix until combined.

recipe should yield 21 muffins (each cup 2/3 full).  fill the remaining three cups with water (2/3 full) for even cooking.

bake for 25 minutes rotating the muffin pan 1/2 way through cook time.

1 muffin; 120 calories, .06g fat (0g sat fat), 148mg sodium, 27.2g carbs, 1.7g fiber, 14g sugar, 2.3g protein

3 comments:

gwendolyn said...

ohmy! that looks wonderful! i will def b trying this one! very good idea w the agave for the sweetner and flax.. super healthy! I use applesauce also as a substitute for butter. i think it makes muffins etc. moist.

healthy mama said...

Here is a yummy recipe for Applesauce zucchini carrot muffins we like!

www.simplyhealthyfam.blogspot.com

Sarah said...

Mmm, these sound great! I know what I am making next week! :)

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