It is a muggy, rainy summer day in Tulsa. After running errands, I decided to get busy in the kitchen since anything outdoors wasn’t going to happen.
Whole Wheat Blueberry Banana Bread Muffins slightly adapted from How Sweet It Is
2 cups whole wheat pastry flour
1/3 cup sugar
1/2 cup unsweetened applesauce
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
4 ripe bananas, mashed
1/2 1 cup blueberries
Preheat oven to 350º F. Place muffin cups in muffin tins, or spray tins with non-stick spray.
Mix sugar, applesauce, and egg until creamy and light yellow. Add bananas and vanilla. Add flour, baking soda, and salt. Stir until completely smooth. Fold in blueberries. Spoon the batter into the muffin tins. Top with course sugar.
Bake for 20-25 minutes, until toothpick poked in center muffin comes out clean. *If using mini muffin tins like I did, adjust cooking time to approximately 12 minutes. Yield: 34 mini muffins.
Nutrition Information (per muffin): 51 calories; 0.25 g. fat; 6.3 mg. cholesterol; 37 mg. sodium; 11 g. carbohydrate; 1.2 g. fiber; 0.3 g. protein
Result: Mmmm! These are delicious and I am diggin’ the mini muffins 😉 I am not so much a fan that they are nearly all carbohydrate with no protein or fat, but since they’re so small you can balance the muffin’s carbohydrates with additions to the meal for added protein and fat.
I’m pretty happy with my first attempt at food porn 😉