It was the sort of rainy Monday night made for muffin making. Not to mention that I’ve had a hankering for muffins for over a week now. I’ve named it thegreatmuffincraving2011.
These little guys (adapted from “Made Healthier“) hit the spot. Warm, nutty, banana goodness. I admit they taste a bit “healthy” (only about 120 calories a pop) but I happen to like the taste and texture of whole wheat baked goods. If you haven’t baked with whole wheat flour before, I suggest replacing half of it with regular flour if you want to ease your way into the texture. I’m more of a cold turkey girl myself…so if you’re like me, just try it! This recipe makes about 18 small-ish muffins.
2 cups whole wheat flour
2/3 cup sugar
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
3-4 mashed bananas
1/2 cup skim or soy milk
1 tsp vanilla
Simple, simple, simple!
Combine all dry ingredients, then in a separate bowl, mash your bananas and combine your wet ingredients.
THEN combine the wet and dry. Crazy, right?
Pour into your muffin tins and bake at 350 degrees for 20-25 minutes.