How was your weekend?
I really was hoping to catch Snowwhite & the Huntsman, but didn’t get around to it. Have you noticed it? Charlize Theron appears unbelievable within the previews. I hope I appearance that great when I’m 35. If I keep operating like I have been I might get there.
On Friday my pal and I were supposed to get right up at 6am for a 6-mile run. We’re wanting to train to get a marathon… or just operate really lengthy distances as I haven’t made a decision if I’ll do it. Anyway neither folks could get out of bed so we opted for an evening operate instead… that was awful. Miserable even! I believed I would die; sunlight was defeating on my face and I was literally sweating waterfalls. It was 90 levels out and rather than 6 miles, we made a decision to run 9. I thought someone was going to need to scoop me off from the pavement and place an IV in my arm. But we managed to get!
Even though sometimes running can be torture, I always feel great soon after; like I possibly could operate another 9 mls… or at least bake some quite incredible banana muffins like these.
Baking muffins seems like the only right thing to do with all the leftover ripe bananas just seated on the kitchen counter. It happens on a weekly basis. Probably because they’re only 19 cents at Investor Joe’s – and I’m by no means one to shun a good deal (particularly when you grocery store shop as much as I do). It’s why I make an obscene amount of banana loaf of bread , banana cupcakes … oh, and my new favorite? Banana Snow Cream Baking factors with bananas simply makes my pulse.
I first produced these per month ago when visiting my grandparents. I needed to bake something unique for my grandpa-who happens to LOVE everything banana. I mean, we’re obviously related.
He’s also experienced a couple of heart attacks so I didn’t want to provide him something unhealthy (just like the bacon and muffins-the-size-of-my-head my grandma makes him EACH MORNING). I’ve included the dietary info for these in the bottom of the post.
Seriously also healthy banana muffins by no means disappoint.
I don’t know about you, but some mornings I want to enjoy a baked good and not experience guilty about it. These better-for-you banana muffins make that happen with basic swaps to cut fat and calorie consumption.
Using very ripe bananas provide normal sweetness for the muffins (indicating you don’t need to use as much sugar). Darkish sugar can be slighty sweeter likened regular brown sugar, so I opted for that. I swapped the butter for nonfat greek yogurt (mega protein), which makes the muffins moist and deliciously appealing. Adding egg whites vs. whole eggs reduces system.drawing.bitmap and calories.
A brown sugar-walnut crumble was completely required though. The walnuts add a touch of great fats and the crumbly topping… DIVINE!
My grandpa gobbled them up in less than two days and my
grandma even asked me personally for the formula. That says something since she makes everything delicious from damage.
I don’t think I need to tell you these are especially good for midnight snacking. Warm them up and spread with creamy peanut butter. Muffin heaven!
But then again, when is not a muffin good?
Better-For-You Banana Muffins with Brown Sugar-Walnut Crumble
1 1/2 cups all-purpose flour
1 teaspoon cooking soda
2 tablespoons butter, melted
2 egg whites
1 teaspoon vanilla
1/4 cup nonfat plain greek yogurt
2 1/2 tablespoons milk of choice (skim, soy, almond, coconut, etc)
For walnut crumb topping:
2 tablespoons flour
1/4 teaspoon surface cinnamon
Pre-heat the oven to 350 levels and range 12 muffin mugs with paper mugs or spray with nonstick aerosol.
In a large bowl combine flour, baking soda pop, and salt jointly. In a separate dish combine bananas, brownish glucose, vanilla, cinnamon, nonfat greek yogurt, egg whites and melted butter. Stir banana mix into the flour combination just until combined and add dairy. Batter will be thick. Fill up each muffin glass 2/3 full.
In a little bowl blend brown sugar, 2 tablespoons flour, walnuts and cinnamon. Cut in 1 tablespoon of butter until blend is certainly crumbly. Sprinkle evenly over the top from the muffins. Place into the oven and bake for 20-25 a few minutes or until a toothpick placed into middle of muffins happens clean.
Rather than butter, you can use a vegan friendly alternative, or a healthy oil such as coconut
Muffins freeze well, simply cover individually in plastic material wrap and gluten free cheesecake nutrition facts stick in freezer
% Daily Value
Total Body fat 4g
My variations: We omitted the butter ( totally didn’t effect the muffins) and added half a banana instead, added a teaspoon of flaxseed, used 1 1/4 whole wheat grains, and used full-fat greek yogurt.
By no means achieved such moist and delicious results, I admit.
Oh, also I used one egg, instead of 2 egg whites.
SUPER HEALTHY!! Love it!! Ate it correct from the oven on breakfast time! yumm
Great blog! I have already been inspired to cook more!
How was your weekend?