Okay, maybe that's a little hyperbolic, but come on. There are very few things in the world that are more photogenic than a freshly baked muffin.
I lied. A dozen fresh muffins are even better.
In other news, I was really trying to play it cool and not be overeager, but here I am, posting on a third consecutive day. It's just that there are so many exciting things to make! And many things to eat! (I already have a small backlog of photos to post... yes, I've got it bad. Bitten by the baking bug. I haven't even gotten the chance to try out my new mini madeleine pan yet!)
But these banana muffins were calling out to me. I've had this recipe sitting on my phone for days now, just staring cruelly at me, daring me to neglect it. Of course I succumbed. I didn't even stand a chance.
I couldn't even wait long enough for the bananas to ripen properly, which made it just that tiny bit more difficult to mash them, but the little chunks of banana in the end were a pleasant surprise, so I say: Give into temptation!
(And believe me, temptation was never so healthy. These have no oil, and no fat, and I even adapted the recipe to cut down on sugar! The original recipe says that each muffin contains 116 calories, no fat. Any snack under 250 calories sounds like a healthy snack to me! :D Means I can nab a second one when I finish typing this up...)
INGREDIENTSPreheat oven to 350 degrees Fahrenheit and either line your muffin tin(s) or lightly coat with non-stick cooking spray. I used two 6-cup muffin tins.
- 1 3/4 cups flour
- 1/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 2 eggs
- 1 cup mashed banana *
- 1/2 cup cinnamon applesauce
* approx. 2 ripe bananas
Combine the dry ingredients (flour, sugar, baking powder, baking soda, cinnamon, salt) in a large bowl and mix well.
Mash up your bananas.
These muffins don't even need oil to be delicious! (Just some applesauce.) I used Cinnamon Applesauce, but any kind should be fine!
In an even larger mixing bowl, mix together all the wet ingredients (eggs, mashed banana, applesauce).
Add in your dry ingredients, one cup at a time, and mix well.
(Make sure to not overfill them. Two-thirds full is a good amount, generally.)
Bake for 15 to 20 minutes. I baked them for 17 minutes and they turned out perfectly!
Let cool, and admire these beauties.
Breakfast is all set for tomorrow! Hope you like these as much as I do.
13 comments:
I found you through pinterest and it's official that i'm kind of drooling over your blog! your recipes look delicious!
xHaley
http://haleyhere.blogspot.com
@Haley: Thanks so much! It means a lot to me that you like my humble lil' blog :)
Amy
Yummers! Me and my little guy are going to make these right now! (:
I made these yesterday...I didn't have cinnamon apple sauce so I just added extra cinnamon and they came out perfect! Even my boyfriend went back for another--Thanks for the recipe!
I made these yesterday, doubling the recipe, but goofed and only used half the sugar... Not sure what happened, but they didn't turn out very well. They stuck to the paper cup liners like crazy! The flavor was ok but the consistency was dense and tough. Any advice as to what I may have done wrong?
Hi. Can I use whole wheat flour and egg whites instead? Thank
S!
Hi. Can I use whole wheat flour and egg whites instead? Thank
S!
This recipe turned out really well with a few modifications of my own.
I tried all of these in one recipe, and it turned out amazing! I think this is a good recipe that is safe to change around a little bit.
My only concern with this recipe is that the muffin sticks to the wrapper.
Optional Additions (that make it even healthier):
-Strawberries
-Blueberries
-Flax seeds
-Sour cream (for more moisture; avoid dry texture)
-Packet of instant oatmeal (I used apple-cinnamon; it allows you to reduce the flour by 1/4 cup, tastes great, and is actually healthy)
-Unsweetened apple sauce (the oatmeal has some sugar, and it's also healthier)
Another tip: Reduce flour to 1 1/2 instead of 1 3/4 if you use instant oatmeal (about 100 calories less overall, and is much healthier).
If you follow these modifications, bake for an extra 5 minutes.
My daughter and I tried this recipe and the muffins turned out great! The trick is to not over mix the batter when adding the flour. When the batter is over mixed it makes dense muffins that don't rise very well. We went crazy and added a handful of mini chocolate chips....so delicious and will defiantly make these again. Thanks for sharing.
These look so good and tasty. Apple muffins are a great hit in my household. Will try to make them.
Love this recipe!!! I added walnuts and blueberries and they are absolutely wonderful! Thank you so much!
Wow, so many comments since the last time I checked my blog! Clearly I am not great at blogging, so I haven't figured out how to reply directly to everyone, but I'll type out all my replies in this comment and the next comment too. Thanks to all who have tried the recipe!
@Janie: I'm not sure, but in the past when I have substituted whole wheat flour in recipes, the result is just a bit drier than usual. You may have to compensate with a little bit of oil, but I am not sure. I will experiment with the recipe in the future, and post any updates if I find a successful solution!
@Anonymous: Wonderful! Thank you for playing around with the recipe and posting your improved version!
@Karen: That's wonderful! So good to hear :)
@Stephanie V: The second time I made these, the muffins did unfortunately stick to the wrappers. My suggestion is to get rid of the wrappers, use a little bit of cooking spray (or melted butter, if you prefer that option) on the muffin tins, and then plop the muffin batter straight into the muffin tins!
@Jen Kinsman: Good to know: I'll have to try with chocolate chips next time too!
@SWife: Ooh, walnuts and blueberries also sound like a great addition! Thanks for the idea and the comment.
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