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 tsp real vanilla
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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