Skinny Banana Bread Muffins
You’ve all heard me whining about the frigid cold that’s hit the Midwest in the last few weeks. Okay, maybe “frigid” is a bit dramatic. It’s 30s and 40s, but it sure feels cold after the bout of 80 degree weather that hit a few weeks back. Regardless, I’ve been having a pretty hard time dragging my butt out of bed in the morning. Maybe I’d have more motivation if I could bring my heated blanket along to work. Is that too much to ask?! Probably, so right now I’ve been motivating myself out of bed with a warm breakfast. I just need something to warm me up. One of my favorites is Skinny Banana Bread Muffins.
Fresh out of the oven, they are warm delight to brighten up these chilly days. They aren’t quite up to par with a heated blanket, but they are the next best thing. But my Skinny Banana Bread Muffins come pretty close when they have a little slab of butter melting over them.
Don’t let the word skinny deter you from making this little guys. Healthy doesn’t have to mean bland and boring. In this recipe, we use Greek yogurt and applesauce to eliminate some of the fat calories. By using the yogurt and applesauce, the bread stays soft and moist but we drop the fat and calories and increase the protein and fiber! It’s a win-win if you ask me!
If your mornings don’t give you the time to make these, no worries. While I find them best fresh out of the oven, it’s not really necessary. The muffins keep pretty well when lightly covered. Make them the night before and pop in the microwave for a few seconds to bring them back to their warm, delicious glory. Since they are in muffin form, they are super easy to take on the go, eat in the car, or carry in your lunch bag.
Delicious, warm, and portable…does breakfast even get better than this?! Before you run to your kitchen and make these tasty treats, I have a few tips for you. First, I recommend filling the muffin tins about 3/4 of the way full. This give a nice size muffin in my opinion. Do not fill all the way to the top or you will have quite a bit of overflow. Next, make sure your bananas are ripe. Unripe bananas won’t provide the same sweetness or intense flavor of the ripe bananas. Lastly, feel free to play with the recipe a bit. Some good add-ins are cinnamon, walnuts, flaxseed or even chocolate chips.
Enough talking! Go make these Skinny Banana Bread Muffins and tell me what you think. Happy hump day all!
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
muffins
|
- 2 cups all-purpose flour
- 2/3 cup Truvia baking blend (1 cup regular sugar)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened applesauce
- 1/4 cup plain, non-fat Greek yogurt
- 2 whole eggs
- 3 tablespoons milk of choice
- 3 ripe bananas
Ingredients
|
|
- Preheat oven to 325 degrees. Generously grease a muffin tin with cooking spray.
- While oven is heating, combine dry ingredients (flour, Truvia, baking soda, baking powder, and salt) in a large mixing bowl. Stir to combine.
- Add applesauce, yogurt, eggs, milk and bananas to the dry mixture. Using a spatula, stir the wet ingredients into the mixture to moisten the dry ingredients.
- When the mixture is partially combined, use an electric mixer. Mix on medium until well combined.
- Transfer the batter into the greased muffin tin and place in the oven.
- Bake for 25-35 minutes, or until a toothpick can be inserted into the center and come out clean. Let the muffins cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
- Enjoy warm as is or with a pat of butter.
