Embellished Banana Muffins with a Twist


Banana Muffin Ingredients:
- 1 1/4 Cups Whole Wheat Flour
- 1/2 Cup All-Purpose Flour
- 1/2 Cup Wheat Germ, Flax Seed Flour or Quick Cook Oatmeal
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1 Teaspoon Cinnamon (optional)
- 1/2 Cup Packed Light or Dark Brown Sugar
- 1/4 Cup Non-Fat Greek Style Plain Yogurt, or Regular Non-Fat Plain Yogurt (or use a small container - 4.5 to 6 ounces total)
- 2 Large Eggs or 1 Whole Egg and 1 Egg White (it depends on what you want- or of course, you could use egg substitute liquid)
- 1 1/2 Cups Banana Puree - about 3 Medium/Large Bananas. (It's okay to use a bit more, up to 2 cups, if that's what it measures)
- 1 Teaspoon Vanilla Extract
- Optional add-ins: Walnuts, Semi-Sweet Chocolate Chips, Peanut butter Chip
- Preheat oven to 350 Degrees. Use a 12 portion regular sized muffin tin or two 6 portion tins and line each with cupcake liners/inserts.
- In a large mixing bowl, whisk together the dry ingredients, flours, wheat germ or oatmeal, baking soda, baking powder, salt and cinnamon. Set aside.
- In another large mixing bowl, combine the brown sugar and the yogurt and whisk to "cream" the sugar - incorporating the dairy product with the sugar to help the sugar start to dissolve. Mix in the eggs, banana puree and vanilla. Stir to combine thoroughly.
- Gently fold in the flour mixture and stir to combine. If the mixture appears too wet and loose, feel free to add in more flour, oatmeal, wheatgerm or flax seed flour - by the quarter cup. The batter will be wet, but should not be too loose or liquidy.
- Using a spring loaded ice-cream scoop, fill each muffin insert to the top with the mixture. It's easier to fill the muffin cups with the ice-cream scoop. If adding in nuts and chips, scatter over the top of the muffin batter and gently push down into the wet batter, submerging part-way. Bake until a toothpick inserted in the center of a muffin comes out clean, 15 to 20 minutes.
- Cool muffins in the muffin tin for 5 minutes before removing them. Turn out and cool the muffins on a wire rack completely before serving. Makes 1 dozen 4-6 ounce muffins.
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