I am really proud of this recipe. It is the result of a few experiments after reading Alton Brown’s I’m Just Here For More Food. Of course I didn’t follow all of his advice but following some of his techniques helped me prefect the muffins.
As you can see below, the toddler is a HUGE fan. He even liked all of my test batches!
- 1 and ¼ cups (150g) of whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp of salt
- 2 egg whites
- 1 large overripe banana
- ½ cup plain non-fat yogurt
- 1 tbsp honey (21g)
- 1 tbsp molasses (20g)
- ¼ cup applesauce
- 1 tsp almond extract
- < 1 tbsp of quick oats
Preheat the oven to 375 degrees
Mix and double sift the whole wheat flour, baking soda, baking powder and salt. Set aside
In a medium bowl mash the banana with a fork. Add the egg whites, yogurt, honey, molasses, applesauce and extract. Whisk until well blended and a bit “frothy”.
Mix the sifted flour with the banana egg mixture until just moistened. Don’t over mix!
Spray a 6 muffin pan with non-stick cooking spray.
Evenly distribute the batter in the muffin tin cups. Sprinkle with quick oats. Bake for about 18 minutes.
Update: I made these this morning with whole wheat white flour and they came out great! Even rising a bit more and having a lighter texture.
|Servings||Amt per Serving|
|150||1g||4g||old: 2||new: 4|