Happy Wednesday! Is it just me or does this week seem like it’s zooming by? I want it to slow down!
I finally rejoined a yoga class this week! Ever since this post, I’ve been wanting to get back into yoga, but I decided to do it at home a few times to prep myself before I did it ‘in public’. Then last night, the planets aligned and all the cards fell into the right place and I was able to go to a Flow class. Le sigh, I loved it! I can’t believe I’ve been away for nearly a year :s
Afterwards, I was craving one of my banana muffins I made earlier in the week. These muffins were made out of my desire to use up some of the baking supplies that I had on hand. I didn’t expect them to turn out that great, but they actually turned out awesome! My friend had one and we both agreed that in baking, bananas are at their finest.
I usually have a banana everyday with my breakfast. If you’re like me, that means that sometimes when you buy bananas there’s the odd week where they didn’t quite get used up and you have one over-ripe straggler. Whenever this happens, I toss it in the freezer (peel and all) to use for a baking day. Just allow them to thaw before using! No need to force yourself to choke it down and God forbid you have to waste it!
Healthier Banana Muffins
adapted from The Healthy Foodie
These muffins are gluten free and oil free. They can also easily be adapted to vegan diets by creating a flax egg and using vegan ‘butter’, although I admit I haven’t tested this method with this recipe. This recipe makes 1 dozen muffins.
- 2 tbsp butter
- 1/2 cup sugar (I used Camino golden cane sugar)
- 1 egg
- 1 cup very ripe mashed banana (this was about 1 1/2 bananas)
- 1 tsp vanilla extract
- 2 tbsp applesauce
- 1 cup GF all-purpose flour (I used Bob’s Red Mill… primarily Garbanzo flour! Can you believe it?!)
- 1/2 cup ground (to flour) GF oats
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp ground flax seed
- 1/2 cup chocolate chips
- 1/2 cup chopped walnuts
- Preheat oven to 350. Grease or line muffin pan.
- In a medium bowl, beat butter and sugar together until well mixed. Add egg and beat until fluffy.
- Add banana, vanilla extract, and applesauce. Using a wooden spoon, mix until combined.
- In a large bowl, combine the rest of the ingredients. Make sure your flax seed is ground as our bodies have difficulty breaking down the husks.
- Create a well in the middle of the dry ingredients bowl and pour in wet ingredients. Using a wooden spoon, mix together. Batter is ready when all the dry ingredients are wet.
- Spoon into muffin tins and bake for 25-30 minutes, or until muffins are golden brown and they pass the ‘doneness’ test.
- Muffins should be kept in an airtight container or refrigerated to maintain freshness.
Yum! These will warm your heart on the coldest -37 day
Have a wonderful Wednesday luvs!
In which form do you feel bananas are at their best?