Good morning, it's Monday yet again! To help lessen the blow of yet another Monday, I set out to bake whole wheat banana muffins. I have never made muffins from scratch and was worried about them coming out rubber and hard. The recipe I found is from Joyofbaking.com and its delicious! This morning I woke making a grocery list of some fiber rich foods....it is so easy to eat a lot of fiber, its a wonder how so many of us go with out it. Anyways these muffins average about 3g of fiber per muffin. I am so stoked to eat them for breakfast and share them with the girls all week.
Here are the ingredients!
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cinnamon ( iadded an extra eighth)
1 1/2 cups mashed banana ( i used three large bananas)
2 large eggs, lightly beaten
1/2 cup maple syrup
1/2 cup light brown sugar
1/3 cup nonfat milk
1/4 cup canola oil
1 teaspoon vanilla extract
Here are the directions!
Preheat oven to 375 degrees F and place the oven rack in the center of the oven. Line 16 muffin cups with paper liners, or you can butter or spray the muffin cups with non stick vegetable spray.
In a large bowl combine flour, baking powder, baking soda, salt and ground cinnamon.
In another large bowl combine the mashed bananas, lightly beaten eggs, maple syrup, brown sugar, milk, oil, and vanilla extract. With a rubber spatula or wooden spoon, lightly fold the wet ingredients into the dry ingredients just until combined and the batter is thick and chunky.
Spoon the batter into the prepared muffin tins and, if desired, place a slice of dried banana on top of each muffin for a garnish.
Bake fore 18-22 minutes. (Mine took 18 minutes and were perfect!)
Place on wire rack to cool for five minutes. (I recently learned that if you put your baked goods onto a wire rack to cool, it keeps them softer for longer. I have never done that before, so my cookies and such always turn hard after they have cooled.) Serve warm or at room temperature.
Enjoy!!
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