When I mention eating healthier around the house, it’s assumed that I am taking all the crappy food out of the house and throwing it away. That is not the case. But I do try to replace a few items with a healthier alternative. I enjoy muffins in the morning for breakfast or as a snack. They are easy to grab and go.
I usually stop during the week to grab coffee and a muffin at some of the local coffee shops in town. I now make my coffee at work which saves me money but it forces me to drink less of it during the day. It might be the fact that I am using instant coffee. It’s not my favorite thing in the world. I’m yet again off track.
Instead of spending the 2-3 bucks on a muffin, I can have a whole dozen. I found the muffins to be a bit heavier when compared to a “general” muffin. I fear it’s from overtaxing when adding the flour, its always hard to tell. The muffins were easy to make, and I didn’t feel bad eating more than one. I based my recipe off one I found on iFOODreal. Which uses whole wheat flour and unsweetened applesauce. I liked the flavor of cinnamon mixed in.
- 1 egg
- 1 1/2 cup very ripe bananas, mashed
- 1/2 cup common applesauce, this gave it some extra flavor
- 1/4 cup maple syrup
- 2 tbsp olive oil
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/3 cups flour
- Preheat oven to 375 degrees F and spray muffin pan, set aside. If you wanted to use cups, i’m sure they would be fine as well.
- In a large bowl, lightly beat the egg. Add the bananas and mix well. Add remaining ingredients, except flour, and whisk to combine. Add flour, mix until blended well.
- Fill each tin 3/4 full with batter and bake for 25 minutes or until a toothpick inserted in the centre comes out clean. Let muffins cool and then dig in.