Who doesn’t love banana bread? Who doesn’t love muffins? Freaks. That’s who. Just kidding, I hated bananas until about four months ago. But that’s getting besides the point. So for Father’s day last Sunday, in the midst of finals, I had the urge to bake. Because I hadn’t made anything since mid May. It was a long, painful time. I went almost a month! What even?! I finally cracked, and as I said, it happened on 7 AM last Sunday morning. I woke up. I needed the kitchen.
But what to make? I mean, I’m the type of person who loves breakfast foods, but I like healthy breakfast foods. I’m not one for pancakes or waffles or cakes and such. It’s too rich. Plus, I go the rest of the day feeling overly- sugared. So what is the answer?
Muffins, that’s the answer. Because they are extremely easy to slim down. So for these, I was again inspired by Chocolate Covered Katie, and decided to put a spin on her Banana Bread Breakfast Doughnuts. As you can see, one thing that I changed is I made doughnuts into muffins due to the fact that I do not have a doughnut tin. Yes, there is such a thing. No, I was not aware until discovering this recipe.
So. Without further ado, Ingredients:
-2 cups flour (I used whole wheat)
-1 tsp baking soda
-1/2 tsp cinnamon
-3/4 tsp baking powder
-3/4 tsp salt
-1/4 cup oil, plus 2 tbsp milk of choice (or just use all milk to lower the calorie count and fat)
-1 and 1/2 tsp pure vanilla extract
-1 and 1/2 tbsp lemon juice
-1 Tbs Truvia, or 3 Tbs if you used sugar free maple syrup
-1/2 cup of maple or agave syrup, or sugar free maple syrup. Note that if you use sugar free maple syrup, use 3 tbs of Truvia or another type of sweetener.
-2 cups tightly-packed, mashed banana (measured after mashing)
-whatever toppings your heart desires (I used 4-5 chocolate chips/ muffin)
Preheat oven to 350 F. Put cupcake liners into I think 24 muffin tins. Mix the dry ingredients together and set aside. In a separate bowl, combine wet ingredients. Now, dump the wet ingredients into the dry ingredients and mix by hand. The batter should be JUST mixed. Try not to over-mix. Spoon the batter into the muffin tins so each one is 3/4 full. Cook 30-35 minutes. Let cool, and then enjoy with some nice coffee or, freeze them for later enjoyment, and pop em in the microwave when you want.
note that these are these values are calculated with 1/4+ 2tbs of almond milk (no oil) and without chocolate chips. If you add the chocolate chips, I’d say bump it up to about 75 calories per muffin.