Skinny Banana Muffins

Skinny Banana Muffins

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Directions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with muffin liners or lightly grease with cooking spray.
  2. Prepare the Wet Ingredients: In a large mixing bowl, combine the mashed bananas, honey or maple syrup, unsweetened applesauce, egg, and vanilla extract. Whisk until well blended.
  3. Mix the Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, and ground cinnamon.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix the batter.
  5. Add Optional Mix-Ins: If desired, fold in the dark chocolate chips or chopped nuts for added flavor and texture.
  6. Fill the Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  7. Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Cool: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Tips and Tricks

  • Ripe Bananas: Use overripe bananas with brown spots for the best flavor and sweetness.
  • Measuring Flour: For best results, spoon the flour into your measuring cup and level it off with a knife. This prevents packing and ensures accurate measurement.
  • Mixing: Avoid overmixing the batter to keep the muffins light and fluffy.

Recipe Variations

  • Blueberry Banana Muffins: Fold in 1 cup of fresh or frozen blueberries for a fruity twist.
  • Peanut Butter Banana Muffins: Add 1/4 cup of peanut butter to the wet ingredients for a rich, nutty flavor.
  • Vegan Banana Muffins: Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use maple syrup instead of honey.

Storing Leftovers

Store leftover Skinny Banana Muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. To thaw, leave them at room temperature or microwave for a few seconds.

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