Thursday, September 9, 2010

Whole Wheat Banana Muffins

These muffins are absolutely amazing. Want to know how amazing? Last night, I skipped dessert and had another one of these instead. Yeah. If that's not a shining review, I don't know what is (especially since dessert was this delicious cake, it's one of my favorites).
Now normally I'm not too big on banana bread, and mashing up the bananas literally makes me gag (I have weird issues with over-ripe bananas). But I will mash bananas any day for these delicious muffins. As an added bonus, they are healthier than normal (with whole wheat, honey, and light sour cream). I made half of these with cinnamon chips (like chocolate chips, but cinnamon flavored, Hershey's makes a good one) and half with a streusel topping...and both were great, but to be totally honest I think I liked the ones with the cinnamon chips better (which is great because that cuts even more fat and calories). I had all sorts of intentions of freezing part of these to pull out for quick breakfasts later in the week, but I doubt they'll last until the end of the day.
Whole Wheat Banana MuffinsRecipe adapted from Cooking Light via Our Best Bites

3/4 c. all-purpose flour
1 1/4 c. whole wheat flour
3/4 tsp. baking soda
1/2 tsp. salt
1 t. cinnamon
2/3 c. sugar
1/4 c. honey
1/4 c. butter, softened
2 large eggs
1 1/2 c. mashed very ripe banana (I used 5 small bananas)
1/3 c. low-fat sour cream or plain yogurt
1 1/2 tsp. vanilla extract

Streusel Topping (optional):
1/2 c. pecans, chopped
6 Tb. packed brown sugar
3 Tb. whole wheat flour
2 Tb. cold butter

OR 1 cup cinnamon chips (instead of streusel)

Preheat the oven to 350. Line a muffin pan with 18-20 paper liners.

In a large mixing bowl, cream together the sugar, honey, and butter. Add each egg in one at a time, mixing until fluffy and well blended. Add the mashed banana, sour cream, and vanilla. Slowly add in remaining muffin ingredients, mixing until just combined.

Divide the batter evenly (so the cups are about 2/3 full) among 18-20 muffin tins. Combine the streusel ingredients and sprinkle them on top of the batter, or sprinkle with cinnamon chips if desired. Bake for 18 - 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.


Amy said...

You could add "fool proof" to this label because I made them and they are GOOOOD! Even served them to Josh's friend from school who I'd never met. Hooray for that! :)

I used boring regular lame-sauce chocolate chips because I couldn't find cinnamon, but now that's my mission in life. The topping ones are good too. Yummy yummy!

Scott and Elly said...

Where did you find cinnamon chips?

aubrie said...

I found the cinnamon chips at Wal-Mart, right next to the chocolate chips. The ones I got were Hersheys brand. Hopefully you can find some, they are delicious!

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