Okay, maybe that's a little hyperbolic, but come on. There are very few things in the world that are more photogenic than a freshly baked muffin.
I lied. A dozen fresh muffins are even better.
In other news, I was really trying to play it cool and not be overeager, but here I am, posting on a third consecutive day. It's just that there are so many exciting things to make! And many things to eat! (I already have a small backlog of photos to post... yes, I've got it bad. Bitten by the baking bug. I haven't even gotten the chance to try out my new mini madeleine pan yet!)
But these banana muffins were calling out to me. I've had this recipe sitting on my phone for days now, just staring cruelly at me, daring me to neglect it. Of course I succumbed. I didn't even stand a chance.
I couldn't even wait long enough for the bananas to ripen properly, which made it just that tiny bit more difficult to mash them, but the little chunks of banana in the end were a pleasant surprise, so I say: Give into temptation!
(And believe me, temptation was never so healthy. These have no oil, and no fat, and I even adapted the recipe to cut down on sugar! The original recipe says that each muffin contains 116 calories, no fat. Any snack under 250 calories sounds like a healthy snack to me! :D Means I can nab a second one when I finish typing this up...)
INGREDIENTSPreheat oven to 350 degrees Fahrenheit and either line your muffin tin(s) or lightly coat with non-stick cooking spray. I used two 6-cup muffin tins.
- 1 3/4 cups flour
- 1/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 2 eggs
- 1 cup mashed banana *
- 1/2 cup cinnamon applesauce
* approx. 2 ripe bananas
Combine the dry ingredients (flour, sugar, baking powder, baking soda, cinnamon, salt) in a large bowl and mix well.
Mash up your bananas.
These muffins don't even need oil to be delicious! (Just some applesauce.) I used Cinnamon Applesauce, but any kind should be fine!
In an even larger mixing bowl, mix together all the wet ingredients (eggs, mashed banana, applesauce).
Add in your dry ingredients, one cup at a time, and mix well.
(Make sure to not overfill them. Two-thirds full is a good amount, generally.)
Bake for 15 to 20 minutes. I baked them for 17 minutes and they turned out perfectly!
Let cool, and admire these beauties.
Breakfast is all set for tomorrow! Hope you like these as much as I do.