How was your weekend?
I was really hoping to catch Snowwhite & the Huntsman, but didn’t get around to it. Have you seen it? Charlize Theron looks unbelievable in the previews. I hope I look that good when I’m 35. If I keep running like I have been I might get there.
On Friday my friend and I were supposed to get up at 6am for a 6-mile run. We’re attempting to train for a marathon… or just run really long distances as I haven’t decided if I’ll actually do it. Anyway neither of us could get out of bed so we opted for an evening run instead… which was awful. Miserable even! I thought I was going to die; the sun was beating on my face and I was literally sweating waterfalls. It was 90 degrees out and instead of 6 miles, we decided to run 9. I thought someone was going to have to scoop me off from the pavement and put an IV in my arm. But we made it!
Even though at times running can be torture, I always feel great afterwards; like I could run another 9 miles… or at least bake some pretty unbelievable banana muffins like these.
Baking muffins seems like the only appropriate thing to do with all the leftover ripe bananas just sitting on the kitchen counter. It happens on a weekly basis. Probably because they’re only 19 cents at Trader Joe’s — and I’m never one to pass up a good deal (especially when you grocery shop as much as I do). It’s why I make an obscene amount of banana bread, banana cupcakes… oh, and my new favorite? Banana Ice Cream. Baking things with bananas just makes my heart beat.
I first made these a month ago when visiting my grandparents. I wanted to bake something special for my grandpa–who happens to LOVE everything banana. I mean, we’re obviously related.
He’s also had a couple of heart attacks so I didn’t want to give him something unhealthy (like the bacon and muffins-the-size-of-my-head my grandma makes him EVERY MORNING). I’ve included the nutritional information for these at the bottom of this post.
Seriously even healthy banana muffins never disappoint.
I don’t know about you, but some mornings I want to enjoy a baked good and not feel guilty about it. These better-for-you banana muffins make that happen with simple swaps to cut fat and calories.
Using very ripe bananas provide natural sweetness for the muffins (meaning you don’t need to use as much sugar). Dark brown sugar is also slighty sweeter compared regular brown sugar, so I opted for that. I swapped out the butter for non-fat greek yogurt (mega protein), which makes the muffins moist and deliciously appealing. Adding egg whites vs. whole eggs reduces the fat and calories.
A brown sugar-walnut crumble was completely necessary though. The walnuts add a touch of good fats and the crumbly topping… DIVINE!
My grandpa gobbled them up in less than two days and my
competitor grandma even asked me for the recipe. That says something since she makes everything delicious from scratch.
I don’t think I need to tell you that these are especially good for midnight snacking. Warm them up and spread with creamy peanut butter. Muffin heaven!
But then again, when isn’t a muffin good?
Better-For-You Banana Muffins with Brown Sugar-Walnut Crumble
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
3 large ripe bananas, mashed
2 tablespoons butter, melted*
1/2 cup dark brown sugar
2 egg whites
1 teaspoon vanilla
1/4 cup non-fat plain greek yogurt
2 1/2 tablespoons milk of choice (skim, soy, almond, coconut, etc)
For walnut crumb topping:
1/4 cup dark brown sugar
2 tablespoons flour
1/4 cup finely chopped walnuts
1/4 teaspoon ground cinnamon
1 tablespoon butter
- Pre-heat the oven to 350 degrees and line 12 muffin cups with paper cups or spray with nonstick spray.
- In a large bowl mix flour, baking soda, and salt together. In a separate bowl combine bananas, brown sugar, vanilla, cinnamon, non-fat greek yogurt, egg whites and melted butter. Stir banana mixture into the flour mixture just until combined and add milk. Batter will be thick. Fill each muffin cup 2/3 full.
- In a small bowl mix brown sugar, 2 tablespoons flour, walnuts and cinnamon. Cut in 1 tablespoon of butter until mixture is crumbly. Sprinkle evenly over the top of the muffins. Place into the oven and bake for 20-25 minutes or until a toothpick inserted into center of muffins comes out clean.
- *Instead of butter, you can use a vegan friendly alternative, or a healthy oil such as coconut
- Muffins freeze well, simply wrap individually in plastic wrap and stick in freezer
- You can also sub 1/2 cup of whole wheat flour in for the regular flour, just add another tablespoon of milk
|Servings Size: 12 Servings|
|Amount Per Serving|
|Calories 177||Calories from Fat 37 (21%)|
% Daily Value *
|Total Fat 4g||
|Saturated Fat 2g||
|Monounsaturated Fat 1g|
|Polyunsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrate 29g||
|Dietary Fiber 1g||