Cookbook Bites: Nutty Banana-Blueberry Muffin still warm with melting butter. |
My research led me to a popular recipe on AllRecipes: No Sugar Added Blueberry Banana Wheat Muffin, which had lots of good reviews. So I decided to give it a try, taking some of the recommendations from the reviewers and doing my own thing adding walnuts, almonds (and almond extract), chia seeds and some brown sugar Splenda. Full on sugar and syrup seem to make me sick at the moment so I'm trying out some alternatives.
The Nutty Banana-Blueberry Muffins turned out really good. The sweetness is light, but just enough. They're at their best fresh out of the oven, still warm with some butter (shown above). Since there's no salt in the recipe the taste of the butter pops. They've been a great make-ahead breakfast.
Dry ingredients |
Nutty Banana-Blueberry Muffin |
Nutty Banana-Blueberry Muffins
Wet Ingredients
1 C mashed bananas
1 egg
2/3 C water
1/4 C Splenda Brown Sugar
1/2 C applesauce
1 t vanilla extract
1/2 t almond extract
Dry Ingredients
2 1/4 C whole wheat flour
2 T chia seeds
1 1/2 t baking soda
2 1/2 t baking powder
1 C walnuts (chopped)
1/4 C sliced almonds
1 1/2 C frozen blueberries
Topping
1 T Brown Sugar Splenda
1/8 C sliced almonds
Mix the wet ingredients, then the dry in separate bowls then stir to combine. Don't over stir, then add in the nuts and blueberries. Spray Pam into the muffin pan and spoon batter out into 12 muffins (silicone muffin pan works well). Mix the topping and sprinkle over the muffins and bake at 350 degrees for 20-25 minutes. These are for high-altitude. If you are at a lower altitude use less flour. Toothpick test to make sure they're done.
Take care,
Suzanne
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Mix the wet ingredients, then the dry in separate bowls then stir to combine. Don't over stir, then add in the nuts and blueberries. Spray Pam into the muffin pan and spoon batter out into 12 muffins (silicone muffin pan works well). Mix the topping and sprinkle over the muffins and bake at 350 degrees for 20-25 minutes. These are for high-altitude. If you are at a lower altitude use less flour. Toothpick test to make sure they're done.
Take care,
Suzanne
Cookbook Bites
Subscribe to Cookbook Bites (Google, Twitter, Yahoo!, AIM)
Get posts right to your inbox (Subscribe right below my pic)
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