Have I mentioned I have a sweet tooth? Or that I hate throwing food away? Well I do. Tonight, I needed something sweet. And I had some over ripe bananas that were about to take a turn for the worst.
I’m also trying to keep my diet as clean as I can before the holidays prove to get the best of me. I did really well today on my portion control, eating clean and sticking to my meal plan. So I don’t want to screw that up! But I seriously need some sweets!
Thus, these banana muffins were born. They’re just sweet enough, a little crunchy (if you add nuts) and are perfect to freeze for a quick breakfast (or dessert!) another day.
I added chocolate chips and pecans to mine, but you’re welcome to leave both out if you like. Or try walnuts, or even get crazy with some dried cranberries!
Try the recipe and let me know how you spin it to your liking. I’d love to try new options!
- 3 large ripe bananas
- 1/4 cup prepared applesauce (optional but it adds moisture)
- 1/3 cup egg whites
- 2 tbsp softened butter
- 3 tbsp honey
- 1 tsp vanilla
- 1 cup whole wheat flour
- 1/2 cup plain flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/2 cup mini chocolate chips
- 1/2 cup chopped pecans
Preheat oven to 350*. Line muffin pan with baking cups or spray with cooking spray.
Mash bananas, then add applesauce, egg whites, butter, honey and vanilla.
In a separate bowl, combine flours, baking powder and soda and salt. Stir together, then add to the wet ingredients.
Mix until combined, then stir in your add ins (chocolate chips and pecans in this recipe).
Pour into muffin pan. Bake for 15-18 minutes or until a toothpick comes out clean when pushed in the center of a muffin.
Let cool completely and enjoy! Or pry your impatient fingers in, burn your tongue and not taste anything for 20 minutes. Like I did….