Hey there. Feelin’ a little sluggish today? Maybe like you need some raw veggies or a salad to cancel out the blood bath that hath taken place over the last 24 hours?
I know I sure do. We had a birthday FEAST for T-Man on Wednesday night, followed by 2 thanksgiving meals yesterday!
Well, I don’t have a salad for you today. But I do have some muffins that will ease you back into things. Because they are……healthy!
During GOTV weekend of T-Man’s campaign, I sent him to the office with a bag of healthified pumpkin muffins…as well as 25 reassurances of, “they’re healthy, remember, so ignore the fact that they taste like cardboard.”
I decided that, though using applesauce to eliminate most of the oil and sugar in a recipe makes it healthier, it really doesn’t help the taste factor at all. I even used delicious brown butter instead of the recommended 2 tablespoons of oil, and they still tasted way too healthy.
So these muffins are somewhere in between. They do contain oats, applesauce, and a combination of white and whole wheat flour — for health, obviously. But I left in some sugar and added another tablespoon of oil. Plus, the overripe bananas lend a lot more natural sweet flavor to the muffins than pumpkin puree does. They have the sweetness of banana bread, but aren’t as dense, and they come out to only about 150 calories each, if you make them without walnuts. (approximately 5 g of fat, 2 g of fiber, 8.5 g of sugar, and 3 g of protein)
But come on. Who can resist toasted walnuts?
Uh, by the way, having a nice camera again is totally changing my food photo game.
So make these for your post-Thanksgiving coma this morning…because they’re healthy! Or at least, they’re a comfortable transition back to normal food.
That is, until Christmas rolls around 😉
Banana Bread Muffins (with or without walnuts)
makes ~10 muffins
2 overripe bananas, about 1 cup
3 tbsp oil (I used a combination of coconut oil and sunflower oil)
1 egg, beaten
1/4 cup sugar
1/4 cup plain unsweetened applesauce
1 tsp vanilla
1/2 tsp baking soda
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup rolled oats (Quick or Old Fashioned oats work)
1/2 tsp cinnamon
1/4 tsp pumpkin pie spice (or pinches of nutmeg, allspice, ginger & more cinnamon)
1/2-1 cup chopped walnuts, toasted (optional)
Preheat oven to 375 degrees F. If desired, spread walnuts on a baking sheet and toast in the oven until fragrant, about 5-7 minutes. Spray a muffin tin with cooking oil, or if you’re using paper liners, spray those.
Meanwhile, combine wet ingredients. Mash bananas with a fork until mushy, then mix in oil, beaten egg, applesauce, and vanilla. This can be done with a hand mixer if you have one, but I usually just end up using a big fork.
Combine dry ingredients: baking soda, flours, oats, and spices. Add dry ingredients to wet ingredients in several batches, stirring to combine after each addition. This is where I usually use a fork or wooden spoon. If you’re using them, gently fold in about 3/4 of the walnuts, saving the rest to top the muffins with. Divide batter evenly between cups, it should make about 10, depending on how big you want your muffins. Sprinkle walnuts on top of muffins if desired.
Bake for about 12 minutes, or until a toothpick comes out clean. Should keep in an airtight container for at least a week.
Since these are more or less “low fat”, they tend to stick to paper liners. I reheated them for breakfast for about 10 seconds, which made them perfectly moist and helped the paper liner not stick too much.