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The outer layer is normal sized muffins and the inner was mini muffins! Bake mini muffins for only 15-16 minutes.

So I’ve been trying to figure out a healthier cheaper snack than buying prepackaged snacks. I found a low fat banana bread recipe, modified it some to suit my tastes, and made some muffins and a bread as well. If you want to just make banana bread you can split this recipe into two loaves (or half it) and bake for 50-60 minutes. This recipe produces very moist bread and you have to be careful of the brown sugar and make sure there are no clumps.

Ingredients

4 ripe bananas (where the skin is dotted with black spots, but the actual banana hasn’t started turning
1 1/2 cups all-purpose flour
2/3 cup brown sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1 egg
4 tablespoons applesauce (It’s important to note I use Natural Applesauce that has no sugar added. If you use a different one your results will vary. I would recommend cutting back on the sugar if your applesauce has sugar)
1 dash of ground nutmeg
1 tsp ground cinnamon
1/2 – 1 cup preferred nuts (walnuts, almonds, and macadamia are all common and tasty with this recipe)

Directions

1. Mash bananas in a bowl.
2. Add all other ingredients and mix well.
3. Spoon into a greased 12 muffin pan and pour the rest into a greased loaf dish if desired or into another muffin pan.
4. Bake muffins at 350 degrees for 20 to 25 minutes, or until toothpick inserted into center come out clean (no gooey bananas on it!) Then bake the loaf for 25-30 minutes.

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