In the kitchen I’ve been experimenting with my banana nut muffins recipe in an attempt to make healthy banana nut muffins with less sugar. Each time I have cut out some of the butter and sugar from the recipe and mixing in more wheat flour. This is my current iteration of the recipe and it’s quite flavorful, moist, and slightly sweet.
The Process for Healthy Banana Nut Muffins
I originally started off with a banana bread recipe I’ve previously made. I learned that you can convert a bread recipe into muffin recipes by simply pouring the batter into lined muffin tins and reducing the baking time to about 20 minutes.
The Taste Test – Healthy Banana Nut Muffins
I’ve used applesauce before as a substitute for sugar and I have had a couple of instances where the taste of the apple threw the recipe off. In this case, I didn’t taste any apples and I think it’s due to the bananas and spices haven’t a stronger flavor profile.
Thanks for stopping by and until next time, eat well!
~Kristina
- 4 tablespoons unsalted butter room temperature
- 1 large eggs
- 3 medium sized ripe bananas mashed
- 1 tablespoon milk
- 1/2 teaspoon vanilla
- 1/2 cups all-purpose flour
- 1/2 cup wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 tsp nutmeg
- 1/2 teaspoon salt
- 1/4 cup walnut
- Preheat the oven to 325 degrees F.
- Cream the sugar and butter in a large mixing bowl.
- Mix wet ingredients with cream and sugar.
- Combine dry ingredients in separate bowl.
- Mix dry ingredients into wet batter.
- Pour batter into lined muffin pans.
- Bake muffins for 20 minutes or until tops are slightly golden.
-If you're like me and don't have butter at room temperature, place the butter on the stove top on a plate while the oven is preheating.
Can’t get enough of muffins? Try out these BLUEBERRRY OAT MUFFINS!
