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Afternoon snack

Posted Feb 09 2013 1:00am
Or breakfast? Either I have uncontrolled snack cravings or I had an unlikely hankering for bananas but I came home one day last week needing to make banana bread. I didn't want a whole vat of oil or butter or sour cream to make this either, considering Mardi Gras was upon me, so I consulted good old Pinterest for some inspiration. I found a somewhat healthier version on make happy .


I used 1 cup of oat flour (old fashioned oats ground up in a food processor) and 1 1/4 cups all-purpose flour because I didn't have the whole wheat pastry flour. The original recipe is below. I'll try this recipe again using the pastry flour. I'm sure it would give me lighter muffins. These are slightly sweet (really, slightly) and aren't very crumby or easily squished. The texture is odd for a muffin, to me, at least, but that comes with having a recipe sans oil or butter.


Try them out the next time you want to prep your snack for an entire week. They're a little over 150 calories per muffin, so it's not too bad.

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Healthy Banana Bread Muffins

Prep time: 10 minutes
Cook time: 15-20 minutes
Yields: 12-16 muffins

Ingredients:
2 1/4 cups whole wheat pastry flour (or 1 1/4 cup whole wheat flour + 1 cup all-purpose flour)
2 tsp baking powder
1/2 tsp salt
2/3 cup brown sugar
1/2 cup flax meal (ground flax seeds)
2 very ripe bananas (about 1 cup)
1/2 cup applesauce (or 1 mashed banana)
2 eggs
1 cup milk

Directions:
Preheat oven to 375°F. In medium bowl, whisk together flour, baking powder, salt, brown sugar, and flax meal. In small bowl, mash bananas, add applesauce (or the extra banana), eggs and milk, and stir to combine. Pour wet ingredients into dry ingredients. Stir just until ingredients are thoroughly moistened (if batter is too stiff, add a little extra milk). Scoop into greased/paper lined muffin pans/cups. Fill 2/3 full. Bake 15-20 minutes. Muffins are done when toothpick inserted in center comes out clean.

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xo,
k.
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