Friday, December 18, 2015

Recipe: Whole Wheat Banana Muffins

Whole Wheat Banana Muffins

I've redone this recipe 4 times now in the past year as I've progressed in my journey to a healthier me. The original muffin recipe I shared on this blog back in 2014 included sour cream, cream cheese, white sugar, and white flour. I tried to get healthier around the start of the new year on my own, and made a few modifications to this recipe then. Now, after being involved in Beachbody programs and educating myself further on healthy, clean eating, I decided to revamp this recipe once again, and I think it turned out great.

Whole Wheat Banana Muffins


Yield: 2 Dozen
Serving Size: 1 Muffin
21 Day Fix Portion (per muffin): 1 Yellow


Ingredients:
  • ½ cup honey
  • 1 stick organic, unsalted butter, softened
  • 2 eggs
  • 3- 4 bananas
  • 1 tsp salt
  • 1 tsp baking soda
  • 3 tbsp plain, nonfat greek yogurt
  • 1 cup white whole wheat flour (I found this at Walmart. Gold Medal brand)


Directions:
1.      Preheat oven to 350.
2.      Cream butter, honey, and eggs.
 
3.      Mash bananas and beat into mixture.
 
4.      In a separate bowl, stir baking soda and salt into greek yogurt (as you stir, it might fizz a little and turn into the consistency of mousse).
 
5.      Add greek yogurt mixture into muffin batter and mix well.
 
6.      Gradually add in flour. Stir until completely blended.
 
7.      Line 2 muffin trays with paper cupcake/muffin liners (to make 24 muffins total).
8.      Spoon in batter (about 2/3 full- I use an ice cream scooper for easy and even filling).
9.      Bake for 20-25 minutes.
10.  Cool before enjoying.
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