I eat a lot of fruit. No joke. On any given day, I'll eat an apple, blueberries or cranberries, pineapple chunks or an orange, and I almost always eat a banana. I love bananas. So it's odd that we've had so many overripe bananas in our kitchen lately. But the last thing I was going to do was throw them into the compost.
I asked the husband what sort of banana baked good he wanted this week and he told me muffins. Well, by the time he got back from his Sunday golf outing, he had freshly baked banana muffins. And he loved 'em.
Healthy Banana Muffins
1/2 cup mashed banana
1/2 tablespoon sugar
1 tablespoon brown sugar
2 tablespoons unsweetened applesauce
1/4 teaspoon vanilla
1 1/2 teaspoons egg whites
1/2 cup whole wheat flour
1/2 tablespoon baking powder
1/4 teaspoon baking soda
salt, just a dash
1 teaspoon honey
Preheat the oven to 350 degrees F and spray a muffin tin (or line it with papers).
Mix the mashed banana through egg whites in a bowl. In a separate larger bowl, mix the flour, powder, soda and salt.
Whisk the dry ingredients into the banana mixture and stir. Add in the honey and mix until just combined.
Spoon the muffin mix into the prepared tin and bake for 12-15 minutes or until a toothpick comes out clean.
Makes 6 muffins: 70 calories, .3 g fat, 16.5 g carbs, 1.5 g fiber, 1.5 g protein