momyshaver
01-26-2009, 02:06 PM
I decided to clean out my freezer of odds and ends and was searching for a good banana muffin recipe when I came upon this. I took a few liberties with the recipe when noted, but otherwise kept to the recipe. These were very yummy. 1 muffin = 4 points, but there are a lot of good-for-you ingredients in the recipe, so I just factored it into my plan for the day.
These muffins are delicious, smell good, look pretty, have a great texture, and best of all they are 100% healthy! No refined flour or sweeteners. We have a big family, so this recipe makes a lot of muffins, but it is easily halved for a smaller group. To make the muffins lower in fat, replace half of the oil with unsweetened applesauce. You can also use "white whole-wheat" flour, which is softer than that made with red wheat (but has the exact same nutritional value).
35 min | 20 min prep
24 muffins
3 1/2 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons wheat germ
2/3 cup olive oil or vegetable oil
1 cup honey
4 eggs
2 cups mashed ripe bananas *(I just mashed up about 5 med. banana..so I didn't measure)
1/2 cup hot water
Stir together dry ingredients.
Beat oil and honey together; add eggs and beat well.
Add bananas and beat to combine.
Add dry ingredients to wet, alternating with hot water; mix well after each addition. (I tried to do the "muffin method" of mixing and noticed when I scooped the batter into the tins that it was really clumpy..had to scoop it back in the bowl and REALLY mix it. I don't know if it was b/c I used 100% freshly ground whole wheat, but just fwiw...)
Spoon batter into 24 greased muffin cups; bake at 325 degrees for 15 minutes, or until muffins are golden brown and test done.
Remove from oven and cool on rack.
These muffins are delicious, smell good, look pretty, have a great texture, and best of all they are 100% healthy! No refined flour or sweeteners. We have a big family, so this recipe makes a lot of muffins, but it is easily halved for a smaller group. To make the muffins lower in fat, replace half of the oil with unsweetened applesauce. You can also use "white whole-wheat" flour, which is softer than that made with red wheat (but has the exact same nutritional value).
35 min | 20 min prep
24 muffins
3 1/2 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons wheat germ
2/3 cup olive oil or vegetable oil
1 cup honey
4 eggs
2 cups mashed ripe bananas *(I just mashed up about 5 med. banana..so I didn't measure)
1/2 cup hot water
Stir together dry ingredients.
Beat oil and honey together; add eggs and beat well.
Add bananas and beat to combine.
Add dry ingredients to wet, alternating with hot water; mix well after each addition. (I tried to do the "muffin method" of mixing and noticed when I scooped the batter into the tins that it was really clumpy..had to scoop it back in the bowl and REALLY mix it. I don't know if it was b/c I used 100% freshly ground whole wheat, but just fwiw...)
Spoon batter into 24 greased muffin cups; bake at 325 degrees for 15 minutes, or until muffins are golden brown and test done.
Remove from oven and cool on rack.