My Banana (Nut, or Not) Muffins Recipe

Weather-wise, 2013 has been an unusual year for those of us living in the Southeastern United States. Normally September just feels like a hot, sweltering extension of August, but this year has been pleasantly mild.  In fact, this morning dawned cool and misty (perfect outdoor exercise weather to me!) so I went out for a jog.  While jogging I was mentally organizing my agenda for the next few days:  get groceries, go to afternoon meeting, write new blog post, make banana muffins for my sister’s baby shower...hmmm, since it’s a healthier version of the original recipe, why not share the recipe in your next blog post? I thought to myself.  I love baking, especially when I can modify a recipe to make it (secretly) healthier without sacrificing taste.  And I don't know about you, but cool weather makes me want to put an apron on, pull out the mixing bowls and get to work inside an oven-warmed, delectably-scented kitchen!   So, here’s my healthier version of banana (nut, or not) muffins**.  These moist, delicious muffins make an excellent breakfast-on-the-go, great after school snack or even dessert and complement a glass of milk or mug of coffee perfectly! Hope you enjoy!

Ingredients and supplies for Banana (Nut, or Not) Muffins

Ingredients

~ 2 cups of all-purpose flour               

~¾ tsp. baking soda                

~ ¼ tsp. salt                           

~1 tsp. cinnamon*                 

~1 cup sugar

~1/4 cup butter*, softened

~2 large eggs*

~3 ripe bananas*, mashed

~4oz.-6oz. container of vanilla yogurt*

~1 tsp. vanilla extract

~1 cup dark chocolate chips* (optional)

~1/2 cup walnuts* (optional)

Directions

• ·         Pre-heat the oven to 350°.
• ·         In a medium bowl, combine the flour, baking soda, salt and cinnamon until well-blended.  Set aside.
• ·         In a large bowl, soften the butter in the microwave, then add the sugar and mix by hand or with a blender.  Add both eggs and blend them into the sugar mixture.  Once blended, add the mashed         bananas, yogurt and vanilla extract and mix together.
• ·         Add the flour mixture into the sugar mixture and mix gently but thoroughly until well-blended.  Once blended, add the chocolate chips and walnuts if you are using them (and why wouldn’t you?!) and mix until evenly distributed.
• ·         Spray muffin tins with cooking spray and spoon in the muffin batter.  Bake at 350° for 30 minutes if using traditional sized muffin tins (makes about 18 muffins).  15 minutes is sufficient for mini-muffins (makes 36).  Bake for 1 hour if using a loaf pan.  Cool for 10 minutes and then remove from the pan.  Enjoy!

      *Note that each of the ingredients with an asterisk (*) beside it adds the following health benefit(s) to the muffins: 

*cinnamon—antimicrobial/anti-inflammatory properties

*butter—use Smart Balance® to get a heart-healthy, skin-radiant dose of Omega 3’s!

*eggs—these breakfast staples add protein to the mix (skin needs protein to stay healthy!)

*bananas—potassium, Vitamin B, fiber

*yogurt—although the cooking process destroys the good bacteria in yogurt, it’s still a good   source of protein and calcium

*dark chocolate—heart-and-skin-healthy antioxidants!  Did I mention delicious?!

*walnuts—protein, fiber and healthy unsaturated fats

**Adapted from the Cooking Light® Cookbook’s recipe for Classic Banana Bread

Happy Fall, everyone!  I hope you enjoy baking and eating these muffins!! Let me know what you think in the comment box below! 

~~Jessica Barahona