Time to retire the measuring cups. When you have a home of baked goods enthusiasts, you can wing a recipe the way you do pasta and scrambled eggs. Banana muffins are always guaranteed to go straight from the pan to the tummy, so when you make them as much as we do you tend to improvise based on the number of people around while tweaking with more nutritional-dense ingredients like egg whites, low-fat milk, whole wheat flour and oats over white flour and maple syrup and apple sauce as a substitute for sugar.
Using all-natural ingredients that are kitchen staples, blend to your favorite consistency. By preparing without a set recipe, you are likely to bake more, which guarantees the fresh factor.
Possible yield:
6 Jumbo Muffins
What you’ll need:
Wholewheat flour
Oats
Cinnamon, cloves and nutmeg
Ripe bananas
Egg whites
Apple sauce
Maple syrup
Lowfat organic milk
Directions:
Preheat over to 350 degrees
In a large bowl add about 2 cups of flour, cup of oats and sprinkle with spices. In a separate large bowl, insert cut up bananas, a few tablespoons apple sauce, 1 tablespoon maple syrup, 1 tablespoon milk, 2 egg whites and 2 tablespoons milk. Mix well and add to dry mixture. Blend together to favorite consistency. If you like your muffins drier, add flour. If you prefer moistness, add applesauce.
Spoon batter in a greased jumbo muffin tin. Bake for 15 minutes at 350 degrees. Prick with a knife to test, add another five minutes if you prefer a more baked consistency.
Enjoy!
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- Anatomy of a devoured muffin.
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- A healthful pleasure, no plates needed.
