Monday, June 4, 2007
Whole Wheat Banana Muffins!

For those of you who know me, you know how much I love to bake! You also know how much I love health and nutrition. So, what better way to start this blog than to make a healthy version of an already healthy recipe-Whole Wheat Banana Muffins. Unfortunately, when I discovered my being lactose intolerant, I totally stopped eating a lot of baked goods. It is really hard/expensive to start making alterations to all the recipes that you and your family already love. I have finally gotten to the point where I miss a lot of those things and it is time to start baking them for me to be able to enjoy. My biggest thing is that I don't want to sacrifice the health aspect or the taste of what I make. Now that everybody in my family is more aware of what is good for you and what is not, it has brought me here.

So, I came across a cookbook a while ago and thought it sounded interesting. It had to do with whole grains and it was recipes from a company that produces flour. So, I ordered it. Honestly, when I got this cook book, I knew that I would be in to it, but I had no idea that I would read it cover to cover two times in less than a week. I am such a self proclaimed cook book snob! I mean, lets be honest, if there are not many pictures, why look at it. I want to see what it is going to be in the end. I want them to seduce me with fresh herbs, spongy bread and fluffy icing! So, when I got the King Arthur Flour Whole Grain Baking book, I was a little disappointed with the lack of pictures. But, anyone who is interested in making things better for you will realize that once you pick this one up, it has so much good information in it. My in-laws were in town this weekend and what better time to cook up tons of stuff than when people are here to eat it. My oldest son loves banana bread, so I figured why not. The trick though, was to make it so I could eat it and so that it is healthy! That is where this blog begins...

This recipe has been adapted from the King Arthur Flour Whole Grain Baking book. I made a few changes to cut back on the fat and calories. I got rave reviews from all that tried it (my mother in-law even asked for the recipe)!

Whole Wheat Banana Bread Muffins

1/2 cup Smart Beat Light Spread
1/4 cup packed dark brown sugar
2 TBSP Splenda Blend for Baking
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground nutmeg (I used fresh)
1 tsp vanilla (make yours from scratch, it is the best!)
1 1/2 cup mashed banana (4 small or 3 medium to large)
1/4 cup honey
1/2 egg substitute
2 cups whole wheat flour or white whole wheat (I used whole wheat)
1/2 cup chopped walnuts or chocolate chips (I did not use either, but I sure it would be good)

Preheat oven to 350 degrees. Spray muffin 12 cup muffin pan (or line) with cooking spray.

Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a medium bowl until smooth. Add banana, honey and eggs, beating until smooth. Add the flour and nuts or chips, stirring until smooth. Using a large ice cream scoop, put batter into prepared pan. Let rest for 10 minutes.

Bake the muffins until a cake tester inserted in the center of one comes out clean, 23 to 28 minutes. Remove from the oven, and after a couple of minutes transfer the muffins to a wire rack to cool.

1 muffin = 174 calories

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posted by Sarena Shasteen - The Non-Dairy Queen @ 8:31 PM  
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Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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