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Thursday, March 22, 2018

A Healthier Kid Approved Banana Muffin

Banana Muffin RecipeI'm always looking for healthier ways to make some of our family favorites!

I'm also pretty frugal, so when I noticed a bunch of bananas had turned black I went on the search for a healthier banana muffin recipe. What I found didn't dissapoint!!

All three of us LOVE these muffins, maybe a little too much, so I had to share with all of you!

Banana Muffins Sweetened With Maple Syrup

Original recipe from Cookie and Kate

Prep Time: 10 Minutes
Cook Time: 25 Minutes
Total Time: 35 Minutes

Servings: 12 Muffins (That is what the original author said but I found it made more)

Serving size: 1 muffin

    • cup melted coconut oil or extra-virgin olive oil (I used extra-virgin olive oil)
    • ½ cup maple syrup or honey (I used maple syrup)
    • 2 eggs, preferably at room temperature
    • 1 cup packed mashed ripe bananas (about 3 bananas)
    • ¼ cup milk of choice or water (I used water)
    • 1 teaspoon baking soda
    • 1 teaspoon vanilla extract
    • ½ teaspoon salt
    • ½ teaspoon cinnamon, plus more for sprinkling on top
    • 1 ¾ cups white whole wheat flour or regular whole wheat flour
    • cup old-fashioned oats, plus more for sprinkling on top if you'd like
    • 1 teaspoon turbinado (raw) sugar or other granulated sugar, for sprinkling on top (I used raw coconut sugar)
    1.  Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (I chose to use paper and silicone baking cups instead).
    2. In a large bowl, beat the oil and maple syrup together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk/water, followed by the baking soda, vanilla extract, salt and cinnamon.
    3. Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, like nuts, chocolate or dried fruit, fold them in now. I added chocolate chips!
    4. Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon in total), followed by a light sprinkling of sugar (about 1 teaspoon in total). Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
    5. Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan if you didn't use the paper liners or silicone cups like I did. These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).
This recipe is easily doubled, I found it made around 30 muffins this way with the added chocolate chips.

I hope you enjoy and please let us know if you tried it and if you'll be making them again :-)

Filled with HOPE,
Dani the Fat Gurl Inside

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