One day I was at my local grocery store; I made an amazing discovery. They sell over ripened bananas at a discount. This means I can make banana bread whenever I want, which is usually all the time.
Low-fat Banana Bread Muffins
1 1/3 cup Whole Wheat Pastry Flour
1/3 cup Oats
1/2 tsp Baking Soda
1/4 tsp Baking Powder
1/2 tsp Cinnamon
1/2 tsp Salt
1 cup Sugar
1/2 cup canned pumpkin or apple sauce
2-3 very ripe bananas, mashed
2 Tbs Plain Yogurt or Sour Cream
1 tsp Vanilla
2/3 cup Walnuts or Pecans, chopped (optional)
- Pre-heat oven to 350 degrees and place papers in muffin tins.
- Mix flour, oats, baking soda, baking powder, cinnamon and salt in a medium bowl.
- In a large bowl, whisk the sugar and the eggs until light and fluffy.
- Mix bananas, yogurt, and vanilla into the large bowl, until well blended.
- Fold in flour mixture and nuts (if using).
- Spoon into the papers in the muffin tins. Use a large spoonful but don't fill all the way to the top as these will rise while baking.
- Bake for 15-20 minutes or until all the way cooked through (use the toothpick test).
- Let cool in muffin tins for about 5 minutes prior to removing.
Since banana bread is one of my favorite recipes to make, I wanted to make these muffins a bit different than I had made in the past. I am also getting more comfortable trying experiments on recipes. One that I make all seemed like a safe place to try some different ingredients. I wondered if adding the oats would change the consistency of the muffins, it did not.
I had read in a bunch of different places to use pumpkin instead of apple sauce for a different flavor. It ended up being a great substitue, it is mild in flavor and adds more nutrients than apple sauce. Usually when I make my banana bread I do half apple sauce and half canola oil to make it low-fat. I wondered if I just used pumpkin puree and no oil how it would turn out. These muffins were light and fluffy and very moist.
I was glad that I tried different ingredients in these banana bread muffins. It is refreshing to change up old recipes so they seem new and fresh.
Am I the only one who didn't know about the "Banana Bread" banana's that the grocery store sells?
What recipes do you make all the time that you have tried switching up a bit?