Banana bread is my favorite bread or sweet thing to bake. Reasons being that it is very easy to make, takes hardly any effort and because it just tastes great. Luckily we usually have extra bananas in the house that need to be used up. Okay perhaps I also ignore a couple of them so that I’ll just coincidently have to make banana bread with them. Now and then to change it up a bit instead of banana bread I’ll make banana muffins, just as easy and delicious.
If you have been a follower of this blog for a while you will have noticed that I don’t share many baking or dessert recipes. Though I do love baking it is not my strongest point. I am more of a savory dish kinda cook. When it comes to savory dishes I have plenty of confidence that I can experiment as much as I want and try as many different ingredients as I want with good results. When it comes to baking I am not as confident. I will typically try and try new things until I am confident that my recipe is solid or one I can continue to use and share with you.
Another thing you may have noticed is that the few baked or sweet recipes I do share are always low on sugar and yummy fatty things like butter. Oh butter why do you have to taste so good but stick around for a ride on my hips? Damn you butter! Okay I really do love you butter. Sorry about that, what I was trying to say is that I try to make healthier versions for my sweets.
To make these muffins healthier I switched a bit of the A.P. flour for whole wheat flour, flax meal was added to the mix and instead of butter I used yogurt. The yogurt was really because I was out of butter and was to lazy to run out to buy some. Regardless yogurt is something that I’ve found to work great alongside butter or alone without it. But make sure you use full fat yogurt none of that low fat stuff, it won’t work as well. The same goes for the milk, if you use cow milk use full fat milk. It may sound like I’m contradicting myself on the healthy thing, but I’m not. I believe that you can make baked goods healthier by cutting down on the sugar and fats and/or by added healthier flours, but using low fat ingredients is not the way to go. One can only make so many sacrifices, right?
Healthier Banana Muffins, No Butter!
2 medium bananas ( skin removed 240 grams or 8.5 ounces)
1 large egg
1/4 cup (50 grams) light brown sugar
3/4 cup plain white yogurt or soy yogurt
1 Tbsp. soy or regular milk
1 cup (140 grams) all purpose flour
1/2 cup ( 85 grams) whole wheat flour
1/2 tsp. to 1 tsp. flaxseed meal
1 tsp. Vanilla or 1/2 tsp. Bourbon Vanilla powder
1/4 tsp. ground Cinnamon
11/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
Oats for sprinkling on top
2 mixing bowls
1. Preheat oven to 200c or 392 f and place paper muffin liners inside a muffin tin. In one large mixing bowl, place the peeled bananas then with the back of a fork mash until it is broken down. Add the egg, sugar, soy/regular milk and yogurt to the banana mixture. Using a spoon or whisk to well combine the ingredients and build a little air. Set aside.
2. In the second bowl mix both of the flours, flaxseed , cinnamon , baking powder and soda, and the salt. Stir to well combine all of the dry ingredients. Slowly begin stirring the dry ingredients into the wet ingredients, just until combined.
3. Fill each muffin 3/4 full , repeating until all the batter is used. Lastly sprinkle some oats on top of each muffin. Bake in the center of the oven for 15-20 minutes , check the muffins by inserting a toothpick in the center of each muffin. The toothpick should come out dry if not back a little longer.
Remove from the oven and place the muffins on a cooling rack. Allow to cool completely before serving.
You may be wondering what kind of texture will the muffins have when leaving out the butter. The muffins are still moist because of the fat and creaminess from the yogurt. And look at those air bubbles! The muffins were light, airy, moist and yummy.
More Banana Muffin and Other Yummy Muffin Recipes:
~ Heavenly Nutella Banana Bread by Spicie Foodie
~ Muffin Monday – Lavender Granola Muffins with Apricots, Cranberries and Chocolate by Foodiva’s Kitchen
~ Whole Wheat Cornbread Muffins by Sweetened With Honey
~ Quick & Simple – Rustic Rye Muffins by Scandi Foodie
~ Wicked Healthy Carrot Cake Muffins by Chocolate & Carrots
~ Very Berry Healthy Muffins by Spoonful