I have to thank my mom for this one - she sent me the recipe years ago, clipped out of Health magazine. I stuck it in my recipe book and forgot about it until after the Roo was born, on a day when I was feeling bake-ish and happened to be overrun with brown bananas. The result? Light, fluffy, sweet treats that are actually good for you (4 grams of protein in a muffin?! Nice!). Plus, it has to be one of the easiest muffins recipes ever - and muffins are pretty easy to begin with. I made two batches this past weekend, and our little family (even Carter!) has been gobbling them up ever since. Enjoy!
2 mashed ripe bananas (about 3/4 cup)
2 tablespoons canola oil
1/2 cup fat-free milk
3/4 teaspoon vanilla extract
2/3 cup white whole-wheat flour (I use the Trader Joe's brand) or whole-wheat flour
1/2 cup quick-cooking oats
1/4 cup sugar (you could probably use agave instead, but I would use slightly less than 1/4 c. since it's sweeter than sugar)
1 3/4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1. Preheat oven to 375º.
2. Combine bananas and next 4 ingredients (through vanilla) in a medium bowl; mix well, and set aside.
3. Lightly spoon flour into a dry measuring cup and level with a knife. Whisk together flour and next 5 ingredients (through salt) in a small bowl.
4. Stir the flour mixture into the banana mixture until they are just combined.
5. Spray 9 muffin cups with cooking spray (or use paper liners), and spoon 1/3 cup batter into each cup (cups will be full).
6. Bake 16 minutes or until a wooden pick inserted in center comes out clean.
FAT 5g (sat 1g, mono 2g, poly 1g)