Saturday, October 6, 2012

fat free banana muffins

Oh. My. Goodness. Run, don't walk, to your kitchen now. See those over-ripe bananas sitting in your fruit basket? Grab them. Now.

This is hands down, my favorite muffin recipe. I found it here on one of my favorite healthy eating recipe blogs. I adapted it to make it a little more to my liking and made it into muffins instead of bread--much easier to freeze and grab an individual sized serving. And at only 80 calories per muffin, they are the perfect little snack!

Banana Muffins
(makes 12-14 muffins)
2 c Sweet Sorghum Flour
1 tsp baking soda
1/2 tsp cinnamon
3/4 tsp baking powder
3/4 tsp salt
1/3 c almond milk (or regular milk if you aren't lactose free)
1.5 tsp pure vanilla extract
1/4 c agave nectar
1/4 c pure maple syrup
1.5 Tbls fresh squeezed lemon juice
2 c tightly-packed,  mashed banana (measured after mashing--takes about 4-ish bananas)

Combine dry ingredients and mix well. In a separate bowl, combine wet ingredients and mix into dry. Bake at 350 degrees in a muffin liner in your muffin tin for 20-25 minutes. Check with a toothpick after 20 minutes.

This may look like a lot of ingredients, but I can throw this together and get them in the oven in 10 minutes. And my kids LOVE to mash the bananas!

Alternate add-ins:
1/4 c peanut butter
1/4 c unsweetened shredded coconut
1/4 c raisins
1/4 c walnuts
I haven't added ALL of these things at once, just one at a time. If you add some of these, your muffin will no longer be fat free, but they add a little something special to your muffin!


Cravinchoc said...

What's Sweet Sorghum flour and where do I find it?! :) Recipe looks good and I DO have overripe bananas I need to use up quickly. Thanks for the idea.

Brenda Johnston said...

You can find Sweet Sorghum (a gluten free flour) at Sprouts or Whole Foods. Or any other healthy food store! : )