![]() Gently tap the muffin tin on the counter to pop any air bubbles. Each muffin tin should be about halfway full with about 2 heaping Tbsp of batter each. Divide the batter evenly between 12 muffin tins.Fold in the mashed banana and dry ingredients with a spatula until JUST combined.Add the melted butter, Greek yogurt, egg, and vanilla and mix well, scraping down the sides of the bowl if needed.The mixture should be very smooth and very well combined when the timer goes off. (Tip: You need 1/3 cup of sweetener total, so to save on dishes, I fill a 1/3 measuring cup halfway with honey and then top it off with maple syrup.) Using the whisk attachment, turn the mixer on medium-low and set the timer for 3 minutes. In a bowl of a standing mixer, combine 1/3 cup honey/maple syrup and 1 banana.In a separate small bowl, mash 1 banana with a fork until clumpy, but not pureed.In a small bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg, Whisk to combine.Preheat the oven to 350F and line a muffin tin with liners.In our banana nut muffins though, we’re cutting the amount nearly in half too.Īfraid I halved the flavor too? Oh no my friends, because there are two magical words still left to discuss: crumb topping. It’s my goal to eat less processed sugar this year, and my 50/50 substitution trick works in almost any baking recipe. ![]() Sugar: Not half, but ALL of the processed sugar is being replaced with honey and maple syrup.Like chocolate, I have nothing against butter, but I’m adding butter in with the crumb topping, so it would be wise for my waistline to take some out of the batter. Butter: Half of the butter is replaced with some yogurt (here’s how to make homemade yogurt).More whole grain means more fiber which is good all of the time, but especially in a season of indulging. Flour: Half of the all-purpose flour is swapped for whole wheat flour.In my effort to make a grown-up banana nut muffin that still tasted like a YUMMY banana nut muffin, I started with a great basic recipe and made some changes, mostly following the rule of halves: Or should I say, sometimes it’s nice not to be tempted to eat a whole pan of something when you’re already indulging and bulging a little more than you should be thanks to everything pumpkin season. Put a batch of strawberry chocolate granola on the counter and I assure you, I’ll eat the whole thing, grabbing one handful at a time when I pass by the kitchen.īut sometimes it’s nice to not have chocolate too. I’ll happily indulge in a chocolate zucchini mug cake, black bean brownies or a bowl of 5 minute chocolate hummus any day of the week. I should clarify that I have nothing against chocolate whatsoever. How about banana nut muffins with crumb topping? Something that reminded me more of fall and less of chocolate and truly were healthier than a typical muffin. My family still loves those muffins, but when I had a bunch of bananas going brown a bit quicker than I thought they would, I wanted to make something that tasted more… sophisticated. One of the very first muffin recipes I ever attempted to make “healthy” was my banana chocolate chip muffins, and the only reason those were better than a typical muffin was because they had coconut oil and oat flour.Īlthough of all the chocolate pretty much negated any “healthy” points I may have earned.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |