Its Sunday so you know what that means at our house! Muffin baking day! My hubby scored some super ripe bananas that someone was about to pitch at work this week… ummmm, excuse me? We can totally use those! (Don’t have ripe bananas? No problem.) This recipe is *almost* original. I took a couple that are faves or looked good and meshed them together, specifically one I’ve been making forever from a Cooking Light cookbook (that uses cream of tartar (I used all mine up in snickerdoodles over the holidays…), and this one from Ina, and made them a teensy bit healthier. This recipe does have sugar in it. I ran out of honey while making the granola… So if you have the honey to substitute, that is definitely the healthier choice. Both of these recipes are stellar as is, but we’re always trying to make things a little healthier, right? That is where the idea of granola on top seemed appealing. Last week someone commented on the healthy nature of the pumpkin muffins, and we agreed that a muffin just doesn’t seem much like a muffin without crumble. You know the kind. The butter/sugar/four mix that makes the muffin purely the vehichle for its crunchy sweet goodness? Since I truly can’t give those to the girls on a regular basis without massive amounts of mommy guilt, when I saw the Ina recipe with granola on top my first thought was “problem solved”! I liked her additon of chopped bananas, too.
Super Banana Muffins
2 ripe bananas
1/3 c sugar
1/3 c brown sugar
(sub 2/3 cup honey for all the sugar if you have it!)
1/4 c unsweetened applesauce
1 large egg
1 large egg white
1/2 c white whole wheat flour
1/3 c oat flour (you can make it yourself)
2 t baking powder
1/2 t baking soda
1/2 t salt
1 banana, chopped
1/4 -1/2 c granola (store bought, or make your own – double the recipe for snacks for the week!)
We all know how to make muffins from here, right?
Preheat your oven to 350*
Combine the wet ingredients and sugar and mix with a mixer (stand or hand) until smooth.
If you are making your own oat flour, simply add some oats (a little more than 1/2 c) to a mini food processor (I have this one) and pulse until ground. Should look like this:
Combine dry ingredients in a separate bowl.
Mix together dry and wet ingredients. Do not over mix.
Gently stir in chopped banana.
Scoop muffin batter into 12 regular sized muffin tins, lined with paper liners or silicone muffin cups. Top each muffin with a bit of granola.
Bake for 15-17 minutes until toothpick inserted into center of a muffin comes out clean or with moist crumbs.
The girls and I already gobbled a couple of these up as taste testers, and I know Adam promised the banana donor a couple as a thank you. So its a good thing I made extra granola!
As always, I’ll freeze whatever is left in ziplocks and we’ll just pull a couple out for breakfast each morning and nuke them for about 30 seconds.
**as a disclaimer, these muffins are fairly healthy, and therefore do not taste like cupcakes. They are moist and fluffy, but the sweetness is subtle!**
Now its time to get ready for our week at school! What are you and your kiddos up to this week? I think we’ll be making a model of blood and starting our Van Gogh lessons!