Then, I came across a recipe that said it was healthy, and I thought OK, let's see. Well it wasn't healthy as fast as I was concerned but it was healthy-ER. It still had white sugar (gasp!) and still had butter (mmmm...butter...), but I thought I could change it to make it healthy AND tasty.
To my surprise, they came out amazing! So of course I had to share!
Banana Muffins (makes 8-10)
1 1/2
cups whole grain all-purpose flour (soft)
1 tsp baking
powder
1 tsp baking
soda
1/2 tsp sea
salt
3 large bananas, mashed
1/3-1/2 cup honey
(preferably raw—the taste is amazing)
1 egg
1 tsp real vanilla
Directions
1. Preheat
oven to 325F. Coat muffin pans with non-stick spray, or use paper liners. Sift
together the flour, baking powder, baking soda, and salt; set aside.
2. Combine
bananas, honey, egg, and vanilla in a large bowl. Fold in flour mixture, and
mix until smooth. Scoop into muffin pans.
3. Bake in
preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for
25 to 30 minutes. Muffins will spring back when lightly tapped.
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