Better Banana Muffins

I love eating Banana Bread and so does my sister Caitlin. When she requested a recipe for healthier Banana Bread, I had to deliver! Banana Bread is always something I seem to have the ingredients to whip up a quick batch and I bet you do too! When your bananas are starting to turn brown, throw them in your freezer and you will have them ready to go next time you want a banana bread fix. I dont love how much extra fat and not so good things are in banana bread that really aren’t needed. Since bananas are a natural binder, you dont need a lot of extra fat. I think peanut butter and bananas are pretty much a food marriage from the Gods, but if you aren’t nuts for peanuts, feel free to use another type of nut butter! I make this recipe into muffins because I find that it is so much more satisfying to eat a whole muffin rather than a thin slice of bread. It is also much easier to just eat one this way, and it’s very portable, but feel free to make this into a loaf it will take about an hour to bake, just wait until golden brown and a toothpick comes out clean.

Enjoy this skinnier banana bread, it is soooo good!

IMG_2182

My Ingredients:
½ cup Brown Sugar
½ cup Peanut Butter
1 cup Quick Cooking Oats
1 cup All Purpose Flour
1 tsp Baking Soda
¼ tsp Salt
3 Bananas, over ripe and mashed
1 medium Zucchini, shredded
1 Whole Egg
2 egg whites
1 tsp Vanilla
¼ cup Almond Milk
1/4 cup Peanut Butter or Chocolate Chips, I like a mix of the two.

My Method:

Mix your Oats, Flour, Baking Soda, and Salt in a bowl and set aside.

IMG_2176

In a mixer, cream the Brown Sugar with the Peanut Butter until well incorporated.

IMG_2175

Mix in your Bananas and mix until the whole mixture is creamy and satiny.

Add in your Eggs and Vanilla.

IMG_2177

Slowly add in your dry ingredients just until mixed together.

Slowly add in your 1/4 cup of Almond Milk just until the mix is fully incorporated and liquid.

IMG_2179

Mix in your shredded Zucchini and Chocolate or Peanut Butter Chips.

IMG_2178

IMG_2180

Tipsy:

– Add in  shredded carrot for added nutrition and flavour!

-If you microwave your Bananas for a a minute or so to defrost, they come out perfectly for baking. Use a potato masher to mush them up to perfect consistency!

-Use an ice cream scoop to measure out your muffins, they end up all come out the same size and it’s easier to get in the tin!

The Details:

Bake at 350 Degrees for 20-22 minutes, flipping halfway through, or until golden brown and your toothpick comes out clean.

Makes 18-20 muffins.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s