Thursday, 19 November 2015

banana muffins - the (little bit) healthier version

November sun and shadow on freshly baked banana muffins


I have made a lot of banana muffins lately. Nearly every week there has been an excuse to make yet another batch and hence reduce the stock of ripe bananas in the freezer (which was getting out of hand).

Today I decided to try to make them just a little bit healthier than the original recipe. I reduced the amount of sugar and butter, added an extra banana, swapped some of the flour with oat flour and oatmeal, and cut the chocolate. The muffins turned out just as yummy as before. (Baking is much more science than other kinds of cooking, so I wasn't sure these changes would work at all.)

2 dl sugar
2 eggs
3 well ripe mashed bananas
200 g melted butter
1 dl milk
5 dl flour
2 dl oat flour
0,5 dl oatmeal
2 tsp baking powder
2 tsp vanilla sugar
1 tsp natron/baking soda

Beat eggs and sugar until thick. Add mashed bananas, melted butter and milk. Mix. Add the dry ingredients and mix well to combine. Spoon into medium size muffin pan (I use paper muffin cups inside the pan). Bake for about 15 minutes at 180 degrees Celsius.

Yield: ca 30 muffins

- - -

March 7 update
Made it a little more healthy this time by cutting the sugar down to 1 dl and the butter down to 100 g - works fine! Note that the milk is 1 dl, not 2 tsp as it used to say.


2 comments:

  1. Nam! Har aldri prøvd å lage bananmuffins før, så dette må jeg teste ut!

    ReplyDelete
  2. sounds yummy. I make banana muffins using coconut butter instead of butter and some dried fruits (raisins, dates or figs whatever i have at home) instead of sugar and only oatmeal not flour. And they are really yummy and much healthier.

    ReplyDelete

LinkWithin

Related Posts with Thumbnails