I was in the middle of making a delicious banana-blueberry loaf…when I realized there was no loaf pan at my parent’s house.
I added a little milk and turned the bread into muffins.
I’m glad I did.
There is very little added sugar as this recipe uses the natural sweetness of the ripe bananas. There is also a small amount of butter as the applesauce and yogurt combine to create a wonderfully moist, doughy muffin.
This recipe does use unbleached white flour, as there was no whole wheat flour at my parent’s house either…nevertheless, a little unbleached white flour here and there won’t kill you.
2 cups unbleached flour
1 tsp baking soda
1 tsp baking powder
½ cup brown sugar
¼ cup butter
¼ cup applesauce
¼ cup almond milk
¾ cup greek yogurt
2 cups of mashed overripe bananas-black spots are the best! (more or less to taste)
½ cup blueberries (or any other delicious fruit of choice)
0. Preheat oven to 325 and grease 18 muffin slots.
1. Mix the flour, baking soda, and baking powder in a bowl.
2. Put the brown sugar, egg, and butter in a bowl and blend just until ingredients are mixed (key not to over-mix in baking!).
3. Stir in the greek yogurt, applesauce, milk, and mashed bananas.
4. Fold in the blueberries.
4. Place about 1/4 cup of batter in each muffin slot.
5. Place in your 325 degree preheated oven and bake for 20-30 minutes. (I always set my alarm for 5 minutes short of the shortest time…i.e. 15 minutes…to check). I do the toothpick check (stick a clean toothpick in the center…if it comes out clean, or close to clean, it is done. Muffins will continue to cook in the pan).
6. The perfect breakfast or snack muffin! Low sugar, low butter, and a little protein from the greek yogurt.
A little pouch of delightful doughy-goodness.
Cheers and Happy Evolving.