I’m convinced that certain things aren’t supposed to be “healthy,” like brownies. I’ve tried and failed twice to make those and it was a disaster. Recently, though, I found a recipe for banana bread muffins and I had to give them a try, if only for the sake of not going down without a fight. Chocolate treats may not be my strong suit at the moment, but these baked goods were worth my time. I will say that they’re not the sweetest (note no artificial sugar is involved) but the bread-type consistency is a-ma-zing.
Ingredients (makes 12 muffins):
- whole wheat flour — 1 cup
- Oats –1/2 cup
- Applesauce — 1/2 cup
* Try to make sure the ingredients are nothing but apples, as many brands use unnecessary sweeteners
- Plain, non-fat greek yogurt — 3/4 cup
- Almond milk — 1/4 cup
- Cinnamon — 1/2 teaspoon
- Baking powder — 1 teaspoon
- 1 egg
- 2 bananas
* I suggest overripe bananas!
Gathering the ingredients is pretty much the most difficult part of this recipe, as the process is as simple as…
- Preheat oven to 375 degrees Fahrenheit
- Combine dry ingredients (oats, flour, cinnamon, and baking powder) in one bowl
- Whisk egg then combine it with other wet ingredients (yogurt, applesauce, and almond milk) in another bowl
- Combine wet and dry ingredients
- Mash up bananas, leaving them smooth with just a few small chunks
- Fold bananas in mixture
* I actually had to look up “folding.” It’s essentially mixing in the bananas by using a spatula/wood spoon and “folding” it instead of stirring or mixing.
- Line muffin tin and place batter in each of the 12 muffin liners. The batter shouldn’t overfill any of the muffin liners.
- Place in oven for 20 mintes.
- Let cool and enjoy!