Thursday, October 31, 2013

Do You Know the Muffin Man?

One of the children's most irritating "ear worms" when they were little, I have some bananas going south this week so I asked my lovely bride when I was auditing the church books on Tuesday to make me some banana muffins. I came home to none as she thought I was joking. I never joke about food.

Yesterday I stopped (fed my obsession) on the way home to pick up what I needed (yogurt) to make these "skinny" muffins. They are actually quite good and have no oil and surprising little flour that makes them almost healthy.  I had some whole wheat pastry flour on hand anyway. These were tender and rose high in the pan. I added walnuts and chips to the batter and did not frost them. Great with a glass of skim milk in the a.m.

I am not the family baker but these don't look too bad
The recipe from Sally's Baking Addiction:

Skinny Peanut Butter Chocolate chip Banana Muffins

  • 2 ripe large bananas, mashed with no chunks
  • 1/4 cup honey 
  • 1/4 cup dark brown sugar
  • 1/2 cup 0% Plain Greek Yogurt (or regular yogurt, any flavor/fat content)
  • 1 large egg
  • 1/3 cup unsweetened milk 
  • 1/2 cup creamy peanut butter 
  • 2 teaspoons vanilla extract
  • 1 and 3/4 cups white whole wheat flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt


  • 1/3 cup mini chocolate chips
  • 1/4 cup creamy peanut butter, melted
  • 1/2 Walnuts  ( I added this and skipped the frosting)
Preheat oven to 425F degrees. Spray 12-count muffin pan with nonstick spray ( I used another 6 count pan too as this made about 18 muffins). Set aside.
In a medium bowl, whisk the mashed bananas, honey, brown sugar, yogurt, egg, and milk together until combined.  Whisk in the peanut butter and vanilla extract until smooth and thick. Set aside.
In a large bowl, whisk the flour, cinnamon, baking soda, baking powder, salt, and chocolate chips together (if using).  Pour the wet ingredients into the dry ingredients and lightly whisk until combined.  Try not to over stir the muffin batter or your muffins will have a tough (not soft) texture. Stir as little as possible until no flour pockets remain.
Fill the muffin cups practically all the way to the top. Between 3/4 full and all the way full.  Bake for 5 minutes at 425F degrees. Keeping the muffins in the oven, reduce the oven temperature to 350F and continue to bake for 12 more minutes or until a toothpick inserted in the center comes out clean.  Drizzle muffins with melted peanut butter if desired. Muffins stay fresh at room temperature for 3 days. Muffins without peanut butter on top freeze well, up to 3 months.

About 120-130 calories each with little fat and 19 Carbs. Not bad for a lower carb, low cal breakfast/ snack item. 

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