03 April 2013

Whole Wheat Banana Poppy Seed Muffins

About a year ago my husband started making smoothies for breakfast--banana smoothies with spinach, kale, blueberries, parsley, flax, blackberries, celery, and all sorts of other greenery.  Sometimes Ellie and I drink them too. Consequently, I buy about 10-12 bananas each week and I try to get them as green as as possible so they can ripen gradually as the week goes on and so they'll last longer. Sometimes, though, they aren't as green or we can't eat them in time and they start to over-ripen. When this happens, I toss them in my freezer and save them until I have enough to make these delicious banana muffins. 
With less fat, less sugar,and  more fiber, they're a healthier version of the traditional banana muffin. They do still have quite a bit of sugar, but you can make them sugar free by substituting Splenda or Stevia for the sugar (I do this quite often and they still taste amazing).

These make easy on-the-go breakfasts for Ellie (a nice substitue for the standard old slice of wheat toast or bagel) or a filling alternative for an afternoon snack.


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Whole Wheat Banana Poppy seed Muffins

1 3/4 C. whole wheat flour
3 tsp. flax seed
2/3 c. sugar (or substitute with Splenda--16 packets)
2 tsp. baking powder
1/2 tsp. salt
1 Tbsp. poppy seeds
3 1/2 bananas, mashed
1/3 cup shredded apple, peeled (or 1/3 cup applesauce)
2 eggs
1/4 C. milk
2 Tbsp. oil
1/2 Tbsp. honey
1 tsp. vanilla
oatmeal and wheat germ for topping

1. Pre-heat oven to 350. Mix dry ingredients (flour, flax, sugar, baking powder, salt, poppy seeds) in a large mixing bowl and set aside.
2. In separate bowl, mix wet ingredients (bananas, apple, eggs, milk, oil, honey, vanilla). Gradually add dry ingredients.  Mix well, but do not over mix.  Batter will be thick and slightly lumpy. 
3. Spoon into lined muffin tins and sprinkle tops with oatmeal and flax.
4. Bake for 15 minutes until toothpick inserted into center comes out clean.  Cool on wire rack.  

Makes 12-15 muffins. 

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