just a smidgen

“Just Right” Banana Muffins

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!

 

“Just Right” Banana Muffins
 
Cook time
Total time
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 350F.
  2. In a small sized bowl, mash bananas until only small lumps remain.
  3. In larger sized bowl, mix together all dry ingredients, from spelt flour to cinnamon.
  4. In a medium sized bowl, whisk together the wet ingredients, from the egg to the vanilla extract.
  5. Gently fold the dry ingredients into the wet until it is “just right” don’t over mix or your muffins will be tough.
  6. Gently fold in the bananas.
  7. Scoop into lined muffin tins almost to the top. (I use silpat liners)
  8. 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.
  9. By Lois Gordon

 Now I just have to figure out how to reduce the oil for the next batch… maybe applesauce??

By Barb Bamber

 

 Love, Smidge

 

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