Whole Wheat Banana Muffins
I have always preferred sweet breakfast items over savory ones. Don't get me wrong, I enjoy the occasional omelette, but there's something about fruit and grains that can make me instantly happy. While I was growing up making banana bread with my mom, I would always fight my sister over the task of mashing the bananas. At the end of the dispute, my sister and I would settle for 50/50 participation and take turns licking the bowl at the end.
One funny thing if you get to know my mom long enough, you'll learn that she HATES ripe bananas. As soon as they are the least bit yellow, she shouts that they have "turned" (pun: obviously to the dark side). I revel when she has deemed all of her bananas overripe because that allows me to create some recipes and bake with them!
I love to bake with bananas because they add a natural sweetness and moisture to baked goods without the processing. They are great in cakes, breads, cookies, etc.
This recipe uses whole wheat pastry flour, which is great to bake with because pastry flour consistency is lighter and helps with the rising process, especially with bread-like recipes. I also added in some greek yogurt to keep the batter moist! I advise people to try to use organic dairy products to ensure you're not eating harmful hormones and antibiotics.
You'll notice that I added in Saigon cinnamon into the recipe. Saigon cinnamon, in my opinion has a spicier, warmer taste. Contrary to cinnamon sticks, Saigon cinnamon's original form is actually bark! You may choose to use regular cinnamon for this recipe if you want a subtler flavor.
Makes 12 medium-sized muffins (see note)
Ingredients
1 3/4 c whole wheat pastry flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp Saigon cinnamon
2 large eggs
Heaping 1/3 c granulated stevia
Heaping 1/3 c turbinado sugar
About 3 large mashed ripe bananas (amounts to about 1 c)
1/3 c non-fat organic greek yogurt
1 tbsp melted coconut oil
1 tbsp vanilla extract
Directions
Preheat oven to 325 degrees F. Place 12 muffin liners into a muffin pan (or liberally grease the pan with coconut oil) and set aside. In a large bowl, sift together the dry ingredients with the metal whisk or large fork and set aside. Using a stand mixer, beat the eggs, stevia, and sugar for 5 minutes using a kitchen timer until the mixture appears thick and light. Mix in the mashed bananas, greek yogurt, oil, and vanilla. Add in the sifted dry ingredients and mix until the batter is smooth and there are no lumps. Transfer the batter into each muffin liner, ensuring that each well is equally full. Bake for about 30 minutes until a toothpick comes out clean.
Note: If you don't want to make muffins and want to make a loaf: Follow the same batter preparation instructions. Grease a loaf pan with coconut oil. Pour in all of the batter and bake for about an hour until a toothpick comes out clean.
One funny thing if you get to know my mom long enough, you'll learn that she HATES ripe bananas. As soon as they are the least bit yellow, she shouts that they have "turned" (pun: obviously to the dark side). I revel when she has deemed all of her bananas overripe because that allows me to create some recipes and bake with them!
I love to bake with bananas because they add a natural sweetness and moisture to baked goods without the processing. They are great in cakes, breads, cookies, etc.
This recipe uses whole wheat pastry flour, which is great to bake with because pastry flour consistency is lighter and helps with the rising process, especially with bread-like recipes. I also added in some greek yogurt to keep the batter moist! I advise people to try to use organic dairy products to ensure you're not eating harmful hormones and antibiotics.
You'll notice that I added in Saigon cinnamon into the recipe. Saigon cinnamon, in my opinion has a spicier, warmer taste. Contrary to cinnamon sticks, Saigon cinnamon's original form is actually bark! You may choose to use regular cinnamon for this recipe if you want a subtler flavor.
Makes 12 medium-sized muffins (see note)
Ingredients
1 3/4 c whole wheat pastry flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp Saigon cinnamon
2 large eggs
Heaping 1/3 c granulated stevia
Heaping 1/3 c turbinado sugar
About 3 large mashed ripe bananas (amounts to about 1 c)
1/3 c non-fat organic greek yogurt
1 tbsp melted coconut oil
1 tbsp vanilla extract
Directions
Preheat oven to 325 degrees F. Place 12 muffin liners into a muffin pan (or liberally grease the pan with coconut oil) and set aside. In a large bowl, sift together the dry ingredients with the metal whisk or large fork and set aside. Using a stand mixer, beat the eggs, stevia, and sugar for 5 minutes using a kitchen timer until the mixture appears thick and light. Mix in the mashed bananas, greek yogurt, oil, and vanilla. Add in the sifted dry ingredients and mix until the batter is smooth and there are no lumps. Transfer the batter into each muffin liner, ensuring that each well is equally full. Bake for about 30 minutes until a toothpick comes out clean.
Note: If you don't want to make muffins and want to make a loaf: Follow the same batter preparation instructions. Grease a loaf pan with coconut oil. Pour in all of the batter and bake for about an hour until a toothpick comes out clean.
