The lighter side of banana nut muffins…

A few days ago, I shared my all-time fav banana nut recipe.  Which is rich and decadent and just all sorts of gooey yumminess.  However, there are days when I feel the need to have some snacks on hand that are perhaps, a bit less, buttery and gooey.  Like when you’ve signed the babe up for a water babies class which will require you to actually get your post-preggo body out of your maternity yoga pants and into a bathing suit.  Nuff said.

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Hence, these muffins.  That I’ve made and keep in the freezer for whenever I’m feeling the need for a yummy snack that won’t have me running to the treadmill whenever I eat one (thats a joke.  i. don’t. treadmill.)  But you get the idea.

I snagged this recipe off of the William Sonoma website.  Its a dumbed down banana nut recipe created for kids to make.  So, no electric beaters, all simple ingredients – you get where I’m going with this one.  Super Simple Muffins = Muffins I Will Actually Make.  Because when you get super complicated and have to use multiple bowls and appliances you have to plug in, despite the best of intentions, I lose interest.  So, I took this recipe, swapped out some ingredients to lighten it up, and voila, super easy muffins that are super light on the lips (and hips.)

Lightened Up Banana Nut Bread (adapted from William Sonoma)

1 cup white flour

2/3 cup whole wheat flour

2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

3 very ripe bananas

1/2 cup sugar

1/3 cup unsweetened apple sauce

2 eggs

1.5 tsp vanilla extract

1/2 cup chopped walnuts

Smidgen of ground flaxseed

Directions:

Preheat oven to 350 degrees.

In a bowl, using a wooden spoon, stir together the flours, baking powder, salt and baking soda.

In a large bowl, smash the bananas with a fork. Add the sugar, apple sauce, eggs and vanilla and beat with the wooden spoon until well blended.

Add the flour mixture to the banana mixture, add walnuts, and stir just until blended.

Fill ~16 muffins, sprinkle each muffin with a touch of ground flaxseed and bake for approximately 22 minutes.  (Given the lack of oil or butter in this recipe, I did lightly spray each muffin liner with an oil mister.  No oil whatsoever = muffins that will never peel out of the liner.)

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One thing I would have done differently… I would have turned the broiler on for just a minute or two and blasted the tops of these muffins with some hot air – to give them more of a goldeny brown top.  It wouldn’t change the flavor, but I tend to like my muffins looking a little crusty on top.  But maybe thats just me.

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