Fresh out of the oven and already a few missing from the plate!
The perfect solution to overripe bananas AND running out the door without breakfast in the morning! This recipe adds a seasonal twist with cinnamon and a healthy flare with part wheat flour and oil instead of butter. I prefer canola oil to olive oil in baked goods because the flavor is lighter which doesn’t interfere with all the other deliciousness that is taking shape! Canola oil also has less unsaturated fat than olive oil. Note that each muffin has ~10 g fat, but remember that you are getting mostly good fats from canola oil. They are also high in potassium which may provide heart health benefits (http://www.webmd.com/heart-disease/potassium-and-your-heart).
Ingredients:
2/3 cup brown sugar
2/3 cup wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ cup canola oil
2 eggs, beaten
2/3 cup mashed very ripe bananas
1 teaspoon vanilla
Directions:
Heat oven to 375°F. Coat muffin cups with olive oil or spray or line with paper baking cups. Combine dry ingredients and wet ingredients separately, mix them together. Stir just until mixed and moistened. Divide batter evenly among muffin cups. Bake 17 to 20 minutes or until toothpick comes out clean. Immediately remove from pan and place on cooling rack or plate.
Enjoy!
Nutrition Information:
Servings: Makes ~12 muffins
Serving size: 1 muffin
198 kcal, 3g protein, 10g fat (0.5g saturated, 6g mono, 3g poly, 0g trans), 29g carb, 1.5g fiber, 22mg sodium (calculated via packaging info and USDA Nutrient database: http://ndb.nal.usda.gov/)
D's Dish On Healthy Eating 