To nourish your mind as well as your body

Anger and intolerance are the enemies of correct understanding.

-Mahatma Gandhi

Thursday, February 4, 2010

Banana-Walnut Muffins


So there I was, looking at a pair of wilting bananas and I thought - banana bread? No. Too big and heavy. I know! I'll make muffins!




Banana-Walnut Muffins
(12 servings)

1 cup whole wheat flour
1 tbsp baking powder
1/2 tsp baking soda
1/8 tsp salt
2 overripe bananas
1/8 cup Splenda-sugar baking blend
3 tbsp egg whites
1/2 tsp vanilla extract
1/4 cup unsweetened applesauce
~1/4 cup walnut "baking bits" *you can get these in bags at Trader Joe's

Preheat oven to 350 F. Line a muffin tin with paper liners.

Mash the bananas in a bowl until they're really mushy. Add sugar, eggs, and vanilla extract. Stir well with a spatula. Add the applesauce. Stir again. Add the baking powder and baking soda and salt; then slowly add in the flour.  Stir until well combined (don't forget to scoop up the bottom and the sides).

Next, scoop the batter into the prepared muffin cups and put in your preheated oven for 20 minutes.

Ta da! All done! And in no time at all. You can replace the walnuts with raisins or some other nut or fruit as you prefer. Carob chips would probably be awesome too. :) Enjoy.

3 comments:

  1. You don't use oil or butter? Is this straight whole wheat or the whole wheat blend. Doesn't Splenda give a funny texture?

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  2. No oil or butter.

    I actually never cook with butter; I usually sub coconut oil for it in baking and cooking. The applesauce actually acts as an oil substitute and keeps the muffins nice and moist just as well as any oil or butter - better actually, since you don't end up with that slick aftertaste on your tongue. Or maybe I'm just oversensitive to butter since I never eat it. :)

    It is just whole wheat flour, not the blend. I make up for the doughiness of the whole wheat with a little extra applesauce - and they turn out very nicely.

    Splenda would give it a funny texture if it was just that. However, I buy the Splenda/sugar baking blend - you can get it at Ralphs or any basic grocery chain - and I've never had a problem with it. I've also never had anyone mention noticing the difference. Now. If you used real sugar instead, the muffins might be sweeter. But I like the flavor of my baked goods coming from the fruits (and sometimes veggies) that go into them, rather than from sugar. I like them to taste more like bread and less like cake. However, if you want a sweeter taste, you can try adding about a tsp of agave nectar. You'll still be maintaining the health aspect, while adding a dollop of natural sweetness.

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  3. Thanks! Keep up the good work!

    ReplyDelete