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Tuesday, December 15, 2015

Healthy Banana Muffins #TastyTuesday

Happy Tuesday!

I love baking! For the most part I would rather eat dessert than regular food lol! With that being said, I always try to find ways to make some of my favorite baked goods a little healthier. I had a batch of bananas that were starting to turn so I decided to find a recipes for healthy banana bread. 
Thanks to Cookie and Kate I found the perfect one! The only thing I did differently was I made them into muffins :) Here's a peek at my Sunday baking fun!

Yummy!! I will put the recipe below but I have also provided a link to the recipe above :)

INGREDIENTS
  • ⅓ cup melted coconut oil or extra-virgin olive oil or high quality vegetable oil*
  • ½ cup honey or maple syrup
  • 2 eggs
  • 1 cup mashed bananas (about 2½ medium or 2 large bananas)
  • ¼ cup milk of choice or water
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon, plus more to swirl on top
  • 1¾ cups white whole wheat flour or regular whole wheat flour
  • Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices...

INSTRUCTIONS
  1. Preheat oven to 325 degrees Fahrenheit and grease a 9×5-inch loaf pan.
  2. In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
  3. Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you're adding any additional mix-ins, gently fold them in now.
  4. Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you'd like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
  5. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.











Now for the best part! Perfect golden brown muffins hot out of the oven!


I hope I didn't make you too hungry! Thanks again to Cookie and Kate for this amazingly yummy recipe!
Happy baking everyone!

XoXo
The Strawberry Blond


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