
My very first original recipe, and still a classic.
Baking Adventures In A Messy Kitchen
A blog about healthy baking, with occasional dips into decadence.
jump to recipe I thought I’d run out of variations on a banana theme, but these Whole Wheat Banana Muffins took me by surprise. They taste like the best banana bread, but slightly softer and fluffier as befitting a muffin. Don’t skimp on the bananas when you make these! This isn’t one of those recipes […]
These were a lovely surprise.
I hadn’t done a banana-bran combination before. Well, sort of. I’d tried these Banana-Nut Oat Bran Muffins but that was oat bran instead of wheat bran and they didn’t have real flour in them and while some people liked them, I wouldn’t make them again. So they don’t count.
But I had some brown bananas sitting around, even after making my Chai Spiced Banana Muffins, and I had a hankering for something new. I also had some buttermilk to use up, and liked that this recipe looked pretty healthy but still adaptable, plus it looked like I’d get some mini muffins out of the deal as well, which are always fun.
I made the unfortunate choice of bright yellow muffin papers, which cast a bit of a sickly glow in my photos, but the muffins themselves were delicious. The chai spices combined beautifully with the banana, and the shredded coconut, while it didn’t impact the flavor much, added a soft crunch without detracting from the fluffy, moist texture.
Ignore the word “skinny”. Really. Because these taste anything but skinny. They taste FAT in the most delightful way. Fat with chocolate flavor. Fat with cakey texture. Fat with desserty joy.
And yet they are skinny too. Low fat, Weight Watchers-friendly, and full of healthy ingredients like wheat germ, yogurt, bananas, and whole wheat white flour. They have chocolate chips too, of course, but that’s okay. It’s all about balance. And deliciousness. These muffins have that in abundance.
What to make, what to make…I really wanted to try something new with the 3 revoltingly overripe bananas in my kitchen. And I was in a hurry because I picked up a new laptop this morning so I could blog more portably, so I wanted something simple. I struck banana gold with this one, because it IS simple, and straightforward, and delicious. Perfect amount of oats, flour, and buttermilk to create a soft but solid texture, bursting with banana flavor.
I thought I had the banana muffin market cornered, but these are just as good as mine and come in mini form! The recipe for these mini banana chocolate chip muffins had unusual instructions, and specific directions, and I obeyed all with success. I changed a few things in the recipe, and got great results: a moist, flavorful, fun mini muffin, popular with all who tasted.
Gluten-free is not for me. I suppose the gluten-free crowd might appreciate these, but only because they’re used to eating muffins made without flour. Me? I’m a gluten-lover. Bring on the wheat! These have good flavor but the texture is a complete disappointment. I thought they’d be interesting, but alas, they are not. The good […]
jump to recipe Yesterday, I played with my tried-and-true banana yogurt muffin recipe to see if I could add in some cocoa powder without ruining it. I’ve also been playing with my camera. My photography class started yesterday, and I got cocky and started shooting on manual, which turned out to be something of a […]
The name says it all. They’re not called Fluffy Banana Muffins or Breakfast Banana Muffin or Delicious Banana Muffins, they’re called Flax Banana Yogurt Muffins. They taste good, they’re okay and pack a lot of flavor, but they taste healthy. Too much flax, no doubt. I don’t even want to post the recipe, really, since […]
I finally did something with those brown bananas that have been sitting on the counter for days, disgusting all of us. Or maybe just me. I don’t know. I find them disgusting! But I’d seen this lightened-up version of cinnamon swirl banana bread a while ago and wanted to try it out. Its time had come.
jump to recipe Finally! I am always looking at recipes that involve peanut butter, are low in points, and healthy enough for breakfast, but usually they involve some sort of Epicurean compromise. But my quest is over. I have found them! These banana, peanut butter, and honey muffins are delicious, in a no-caveats-needed way. Bursting […]
This has been a very strange evening. I don’t usually skip ahead to the end of my baking tales, but really, I was ready to give up on these weird oatmeal singles muffiny thingles completely, until Dave and Nathaniel each gobbled one up with glee. And then about ten minutes later, when I asked Dave […]
I’ve been wanting to make these for days. Peanut butter, banana, oatmeal, all in a low-point, low-fat, healthy muffin? Sold. I had some icky brown bananas ready, too. The only reason I had to wait an extra day was because I spent Tuesday night making Snickerdoodle Mini Loaves for Miff’s birthday. By Wednesday I was […]
Sometimes there’s no turning back. There was a point where I thought I’d have to trash the whole thing, but I persevered, and despite a rather major misstep, it all came together at the end. I’m still not quite sure how. Nathaniel wanted banana bread. I have a tried and true recipe from long before […]
Put the lime in the coconut…and add banana. Scratchy sent me this recipe yesterday, which was especially thoughtful considering her utter disdain for bananas. I had a hankering to try them, especially when I found a particularly revolting-looking overripe banana on our kitchen counter (that would have been ever MORE revolting for Scratchy, the banana […]
(a Laurie original) I made these again last night for two reasons. Reason #1: I had two of these. They were gigantic! And getting browner by the second. Reason #2: I wanted to see if the gloriousness of the first batch was a fluke. I put dry ingredients together: whole wheat white flour, cinnamon, nutmeg, […]
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