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:
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.
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