With summer now just peaking around the corner, I decided it was time to take a little “peak” at the swimsuit I would be
sporting wearing under a coverup at the lake. Consequently, I decided it might be a great idea to forego baking decadent deserts such as those I had indulged in this past winter whilst in a state of hibernation.
A sad little bunch of bananas caught my eye this morning and I was determined that I must find a way to indulge… just not too much. Other blogs inspired me to attempt a new, yummy recipe with a few important substitutions, my first “baby steps” move over to the lighter side of baking. This first round I kept the white sugar, but cut it by half and skipped the chocolate chips. I think that next time I will try agave syrup for a more natural sweetener. The addition of cinnamon adds a nice touch.
This recipe is my modified version of Lois Gordon’s Chocolate Chip Banana Muffin, a recipe that my friend Randy had raved about. And… they were still the lightest, fluffiest muffin ever, just as he had described!
- 1 cup mashed ripe bananas (I used 3)
- 1-3/4 cups Organic spelt flour
- 1/4 + 1/8 cup sugar
- 1-1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 egg, lightly beaten
- 1/2 cup vegetable oil
- 1/2 cup plain yogurt
- 1 tsp vanilla extract
- Preheat oven to 350F.
- In a small sized bowl, mash bananas until only small lumps remain.
- In larger sized bowl, mix together all dry ingredients, from spelt flour to cinnamon.
- In a medium sized bowl, whisk together the wet ingredients, from the egg to the vanilla extract.
- Gently fold the dry ingredients into the wet until it is “just right” don’t over mix or your muffins will be tough.
- Gently fold in the bananas.
- Scoop into lined muffin tins almost to the top. (I use silpat liners)
- Bake 350° F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes or so before removing muffins from the pans to a rack to cool further.
- By Lois Gordon
Now I just have to figure out how to reduce the oil for the next batch… maybe applesauce??
By Barb Bamber