HEALTHY BANANA BREAD MUFFINS
A banana bread muffin so light, fluffy and tender, you'd never guess it's made with mostly whole-wheat flour. Using very ripe bananas keeps the muffins moist and minimizes the amount of sugar you add.
Provided by Food Network Kitchen
Time 1h20m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a 12-cup muffin pan with paper liners. Whisk together the whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt in a medium bowl.
- Whisk together the coconut oil, brown sugar, maple syrup, vanilla and egg whites in a separate medium bowl until well combined. Stir in the mashed banana. Add the dry ingredients to the wet and stir until combined. Stir in the chopped walnuts if using.
- Fill the lined muffin cups about three-quarters of the way with the batter (a generous 1/4 cup in each; see Cook's Note). Bake on the center rack until a cake tester or toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Let cool 10 minutes, then remove the muffins to a wire rack to cool completely.
NIKKI'S BANANA BREAD MUFFINS- HEALTHY
I have been working on this recipe for about a year now. I had several bananas were extremely ripe and I needed a recipe to use them. I was on the search for something healthy but still tastes good. I took several recipes that I had and kind of put them together.
Provided by Nikki C.
Categories Breads
Time 55m
Yield 6-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- I use my kitchenaid for this -mix melted butter with bananas.
- Add egg, vanilla, baking soda, salt, and Flax seed meal and mix well.
- add flour and the chocolate chips last.
- Pour into sprayed muffin tins, (I use a LARGE muffin tin and this recipe yields 6 large muffins).
- Bake 45 mins or until a tooth pick comes out clean (the 45 mins is for the LARGE muffins).
- Please note: I always add the flax seed meal and I try to remember the chocolate chips because it just gives them a little something extra (they tent to taste a little dry without the chocolate chips). I have omitted the sugar completely since I use VERY ripe bananas (if you want to add sugar it is 1 cup that I started with and then went to 1/2 cup and then reduced to none). I am slowly reducing the butter in this recipe, recently I reduced it to 2 tablespoons per batch. I always double if not triple this recipe!
Nutrition Facts : Calories 265.9, Fat 9.1, SaturatedFat 5.2, Cholesterol 55.6, Sodium 303.2, Carbohydrate 42, Fiber 2.9, Sugar 9.9, Protein 5.2
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