Hi there! I’ve missed YOU. Like so many areas in my life lately, I’m striving to find a balance with blogging. My intention is to step up the game because this is a huge creative outlet for me. And like cooking, I find such pleasure in coming here and sharing with you guys. Sometimes you’re SO quiet that if it weren’t for traffic stats, it’d be hard to believe you are there….on the other side of the screen reading.
Lately in my kitchen I’ve been creating recipes with calorie counts in mind. While shedding a few holiday pounds, I’ve wanted to be more mindful of portion control and trying not to get into trouble when baking especially. So the other weekend I found myself with some bananas that needed using (when don’t we have ripe bananas laying around?), and I got excited thinking about ways to make this a lower calorie muffin. You may have noticed I’ve been calorie counting over at My Fitness Pal, and though that might sound stifling or boring to most….My Fitness Pal makes it FUN, and I’ve met up with friends there which keeps us all accountable.
So back to these banana muffins. Muffin making is EASY! I’ve told you before that muffins are basically fail proof. You just start with a basic formula and add and subtract ingredients as you want. Now I plug them in to a recipe builder along the way to see how it adjusts the calories per muffin. This has been such a neat way to explore my baking creativity. Not to mention all the homemade goodies that are so much better for me and my family than store bought.
These banana oat muffins are lighter than your typical muffin, but are full of flavor and are perfect to take on the go. My girls devoured them, and they’ve been great for snacks and desserts as well as breakfast. Do you have a favorite “lighter” muffin recipe? Have you ever used the recipe builder? What are your favorite muffin flavor combinations? Hope you’ll speak up….I’d kinda like to know you’re there.
- 1½ cups freshly ground oats (I use my coffee grinder/you can use a blender also)
- ½ cup all-purpose unbleached flour
- ⅓ cup sugar
- 1 Tbsp baking powder
- ½ tsp sea salt
- 2 bananas mashed well
- 1 tsp pure vanilla
- ½ cup whole milk
- ½ cup water
- 2 Tbsp softened or melted butter
- 1 egg
- Preheat oven to 400 degrees.
- Butter muffin pans.
- In a large mixing bowl, mix by hand flour, sugar, baking powder and salt.
- Add in bananas, egg, vanilla, butter, milk and water.
- Stir until just combined. Batter should be somewhat lumpy. Over-stirring will create a tough muffin.
- Using a ice cream scooper, scoop barely one scoop of batter into each muffin tin. Batter will be about ⅔ of the way up the tin.
- Bake for about 15-20 minutes keeping a close eye near the end. Muffins are done when a toothpick inserted comes out cleanly.
- Cool on a cooling rack. Eat warm sliced in half with a little bit of butter.
- Makes 14 muffins.
- CALORIE INFORMATION: 106 calories per muffin, 2.8 grams fat, 1.4 grams fiber, 7.4 grams sugar, 2.5 grams protein, 18.4 carbs.
- WW POINTS PLUS: 3 points per muffin