I’ve mentioned before Andy’s obsession with banana bread. His favorite is a very simple one with a ton of sugar and butter in it.
I recently had kind of an emergency tea party when my friend Kevin was in town and I made a low sugar, mini chocolate chip banana bread, and while Andy enjoyed it, I could tell it wasn’t as satisfying for him as his regular banana bread. I had to whip up some “Andy approved” bread a week later.
When I noticed three bananas going bad in the fruit bowl, I knew I needed to do some baking. This time I wanted to make something a little different, so I found a basic banana muffin recipe on the Internet, and did my own thing. I tried to make the recipe as healthy as possible, so its both low-fat and low-sugar.
1 3/4 cups flour ( I used both wheat and all-purpose)
1/2 sugar ( I used a Stevia for baking knock-off)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. salt ( I used sea salt)
1 cup banana ( I used 3 very ripe bananas probably about a cup and a 1/2)
1/2 cup applesause ( I used one full cup-still trying to get rid of that huge jar)
Preheat oven to 350
I used holiday muffin cups (food isn’t the only thing I like to use up)
Mixed the dry ingredients together and mixed the wet separately. Then sifted the dry ingredients into the wet. I didn’t use a mixer just a big spoon and a spatula. They always say to never over mix muffins and I find if I’m doing the mixing by hand, I don’t. I’m too lazy to overmix.
The ovendial’s numbers are wearing off, so it’s always kind of a crapshoot as far as the temperature goes. It was close to 350, I think. Maybe. In a normal oven, the muffins bake for 15-20 minutes, in mine a good 25.
I only used up the bananas. There are more muffin cups and applesauce for another day.
Feliz Quatro de Mayo!