sooooo….you all know I like my sweets and snacks, I just like them healthy, well we all know that Banana Bread isn’t really the healthiest of choices…..but I healified them!
We have had some bananas go soft, so I peeled them and froze them. A lot of them!
So I used the same muffin recipe as the Apple Fritters with some minor changes:
2 cups all purpose flour….hmm….well….ok….I admit, the flour in my cabinet is basically a mix of white, wheat, soy, almond, and flax seed 🙂 – but hey use all purpose if you want
1 cup sugar…..yeah…..like that is gonna happen…… changed that to 1/3 cup Truvia
1tsp baking powder
1tsp baking soda
2 banana’s cooked with 1/2 cup water, cinnamon and vanilla to taste, should be a pudding like mixture
1 8oz container of blueberry yogurt – nope used 1/2 cup of Plain fat free yogurt, I mixed the Banana mixture in it to make it moist
1 egg – remember I am not vegan, you can probably use a “flax egg” if you are
1 tsp Vanilla – NOPE – already used with my banana mixtute
4 Tbl Spoon butter – NOT!!! I made a batch with 1/2 the butter, couldn’t tell the difference, then I made a batch with NO butter and still couldn’t taste a difference so I skip this altogether
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Stir together flour, sugar, baking soda and baking powder. In a separate bowl, combine yogurt, banana mixture, egg, and . Stir mixtures together just until combined; batter will be very thick. Scoop into prepared muffin cups.
- Bake in preheated oven for 25 minutes.
Per Serving: 205 calories; 4.5
38.1 3.6 26 179
Saved money by freezing my banana’s until I was ready to use them, save on my waistline as they are very good and moist without a lot of sugar!