I'm not sure when I stopped doing "Recipe Sundays" on my blog, but whenever it happened I think it was because I just ran out of recipes. As I continue along on my fitness journey, I've been lightening up various recipes. This one for banana muffins (or mini-loaves) is a consistent favorite, not just for me but for my sons and their friends. I tend to overestimate my banana consumption, by which I mean I buy too many and they blacken before I get around to eating them. This recipe is a perfect way to use those bananas, and I found that I can substitute applesauce for the oil and no one can tell. It's adapted from a Betty Crocker recipe I found online. The original recipe includes a topping of butter, sugar, and cinnamon, but I just mix a little sugar with pumpkin pie spice and sprinkle it on top of the batter before baking. (I don't measure the topping mix, but I've found you don't need much.)
Ingredients:
2-3 very ripe bananas, broken into chunks
1/2 cup sugar
1/2 unsweetened applesauce
2 eggs
1 teaspoon vanilla
1 2/3 cups unbleached flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice (more or less to suit your taste)
Heat oven to 350 for mini-loaves, 375 for muffins. Grease mini-loaf pans, or line a 12-well muffin tin with paper cups. Beat bananas with sugar, eggs, applesauce, and vanilla. Add one cup of the flour along with baking soda, pumpkin pie spice, and salt. Mix well and add remaining flour. Scrape sides of mixing bowl and beat again, just until fully blended. Divide evenly, sprinkle with sugar/spice mixture, if desired, and bake 30 minutes for mini-loaves or 17-21 minutes for muffins. These freeze well.
No comments:
Post a Comment