December 17, 2011

Whole Wheat Banana Muffins

I am the type of person who buys bananas with the secret hope that they will go uneaten so that I can make banana muffins out of them... I like bananas, but if reaching for a fruit to snack on, I prefer apples, grapes... many other fruits. But, make them into a baked good, and I just can't get enough!

Today, (caught up somewhere between cleaning, planning, and a crying, growth-spurt having baby), I was in desperate need of "baking therapy", and very lucky for me, I had a couple of very ripe bananas waiting for me to make them into something yummy. I have tried and created many different recipes (eg. my recipe for Banana-Walnut Oat Bran muffins from February), for banana bread and banana muffins, but today, I wanted to try something new. This time around, I tried to make them at least a little healthful, by using some whole wheat flour and egg substitute.

Whole Wheat Banana Muffins
Makes 16 muffins

2 large, ripe bananas
1 1/2 cups all purpose flour
1/2 cup whole wheat flour
2/3 cup dark brown sugar, lightly packed
2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp kosher salt
3/4 cup reduced fat milk
3 tbsp canola oil
1 tsp vanilla
1/4 cup egg substitute, (equivalent of 1 large egg)
Turbinado/Raw sugar for muffin tops, optional

Preheat oven to 375°, and place muffin liners into muffin pan. Combine flours, baking powder, cinnamon, nutmeg and salt in large bowl. Set aside. In bowl of mixer pour brown sugar, milk, oil, vanilla and egg substitute. Mix wet ingredients at medium speed until combined. Slowly add dry ingredients into wet, until well combined. In small bowl, mash bananas with a fork. Fold mashed bananas into muffin batter. Pour batter into muffin tins, filling each until about 2/3 full.  Sprinkle Turbinado sugar on top of each muffin. Bake on middle rack for 18 to 20 minutes, or until toothpick inserted into center comes out clean. Remove muffins from pan. Set on wire rack to cool.

I really enjoyed this recipe.  The whole wheat flour adds a warm nuttiness to the muffins, without having to splurge on walnuts (or worry about whether or not you have them on hand at the same time as your ripe bananas).  The cinnamon and nutmeg add a subtle spice, which is great- especially during this time of year.  The best part is, I made them out of ingredients that I had on hand at home... things that I always have in my kitchen. (With the exception of the egg substitute... but I always have either substitute or the real deal, and you could use either when baking.)

I hope that everyone is enjoying their holiday season! Christmas dinner will be at our house this year, which we are very excited about. There is a lot to be done, but I know that it will be a great time, and (of course) there will be a lot of good food to share... food that I plan on sharing here!!

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