Per Serving: $0.25
I officially love these muffins.
If you’re prowling food blogs, you probably already know how to make perfectly delicious banana bread. I guess it’s somewhat of a basic starter recipe. But, I never learned. We made brownies, cakes, banana bread, strawberry muffins, and cornbread from their respective boxes. I’ve slowly started making healthy-from-scratch versions of these meals, but I see why so many people would turn to the box version. There was something about the way my mom made that banana bread. Maybe it was extra cinnamon or butter, or the honey butter she’d serve it with.
Well, these banana muffins aren’t from a box, but they’re easy, tasty, and definitely free of additives and preservatives. I originally made the recipe for banana bread from 100 Days of Real Food, which is a great recipe, but then I made a few changes to get the flavor I was looking for.
With a big ol’ dab of butter and a dot of honey, these taste a lot like what my mom used to make!
I like to freeze these and grab them whenever I need something on the go, and sometimes I like to add chocolate chips to make them super delicious. Actually, I’m often too optimistic to add chocolate chips to this recipe. Instead, if I’m home, I smother KerryGold Butter (my latest obsession – I actually keep eating it on Ryvita crackers and can’t get enough) on these bad boys or I take a bite of muffin with a bite of dark chocolate. I’m really just a chocoholic trying to cover it up with fruits and leafy greens.
You’ll be happy to have these sugar-free banana muffins with a nutty flavor and chewy texture. The recipe is pretty easy to modify – you can add a Tablespoon of molasses for a little caramelized richness, or double up the butter. I’ve made them following 100 Days of Real Food’s recipe exactly, and with the modifications below. You can also use date syrup, flax “eggs” and applesauce to make them vegan. Either way, they’re my example of a perfect morning muffin.Print
- 3 ripe bananas, mashed
- 4 Tbsp plain yogurt, (or 2 tbsp milk + 2 tbsp greek yogurt)
- 1/4 cup date syrup (or 3 Tbsp honey)
- 2 eggs
- 4 Tbsp melted butter (or ¼ cup coconut oil)
- 1 teaspoon vanilla
- 2 ¼ cup whole-wheat flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- optional: ¼ tsp nutmeg, ¼ tsp cinnamon
- Preheat oven to 350 degrees.
- Mash the bananas well, then add the wet ingredients (yogurt mixture, date syrup, eggs, butter, vanilla), mixing until just combined.
- In a separate bowl, whisk together the dry ingredients – flour, baking soda, salt, spices.
- Fold the wet ingredients into the dry ingredients and mix just until combined.
- Divide into 12 silicone or lined muffin cups and bake for about 22-24 minutes on 350 degrees.
- Category: Breakfast, Snack, Baking