Saturday, January 14, 2012

Banana Muffins

I searched this blog for this recipe this morning (my banana bread recipe), and couldn't find it.  Kinda crazy!!  How did I go 4  years without posting it?  It's basically a recipe from one of my cookbooks that I healthified.

I generally healthify a dish by cutting the sugar to 1/3 to 1/2 of the original recipe, replacing some of the fat, and subbing whole wheat flour for some of the all purpose flour.

My kid complains about nuts, so I left them out.  Usually I make bread, but I was feeling like muffins today, and they bake in less than half the time.

Banana Muffins
1.5 c. all purpose flour: 0.31
1 c. whole wheat flour: 0.20
1 tsp baking soda: 0.05
1 tsp salt: 0.01
1 c chopped walnuts (optional).  Other options: chocolate chips, peanut butter chips, coconut: 0.50
1/2 c. sugar: 0.09
3 T canola oil: 0.15
2 eggs: 0.63
3 mashed ripe bananas: 0.57
1/3 c. milk: 0.14
1 tsp vanilla: 0.15
1/4 c. organic natural applesauce (unsweetened): 0.37

Total: $3.17 for 20 muffins, or $0.16 per muffin.  Two for a nice breakfast, one for a snack, yummy!

I made one pan with a few chocolate and peanut butter chips, and the other pan with coconut and chopped macadamia nuts.

1 comment:

Terri said...

Those muffins look yummy. I’m surprised by how many people just blindly follow recipes. I always cut down the amount of sugar in quick breads. Most recipes call for a cup of sugar. I usually use about half a cup and they taste great.