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One way to deal with those ripening bananas

We get a lot of requests to learn how to cook ‘healthier’ and to incorporate more ‘whole grains’ into recipes.  Generally, our philosophies revolve around cooking food that is made from scratch, without a ton of preservatives and sodium, as well as eating in moderation. And sometimes with busy schedules, finding time to eat at all is a challenge. These muffins were inspired by our busy schedule. With the opening of The Culinary Studio, finding time to cook for ourselves, and eat, has been tricky, and the rotting bananas on the counter were proof of that.

So, as so many people do when they’ve got ripe bananas, make banana bread.

In this recipe we’ve replace most of the all-purpose flour with whole wheat. To lower the fat content we used skim milk, and replaced some of the oil with applesauce. Strained baby prunes also work well in place of the applesauce.  Demerara sugar is a brown, coarse sugar that has large, dry crystals and is a great garnish to muffins.

Preheat oven to 400 degrees F;

Using a whisk, combine all your dry ingredients in one bowl: whole wheat and all-purpose flour, sugar, baking soda and powder, salt, oats, seeds, spices;

Beat the egg lightly in a separate bowl. Whisk in milk, applesauce, oil, and vanilla to the eggs;

Whisk wet ingredients into dry ingredients. Fold bananas in;

Divide the batter among 12 greased or paper-lined muffin tins. Sprinkle with topping mixture;

Bake for about 15 minutes or until an inserted toothpick comes out clean.


Healthy Banana Muffins

  • 1 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1/2 cup brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup oatmeal
  • 1/4 cup flax seeds
  • 1/2 tsp ground cinnamon
  • dash or two of nutmeg
  • 2 eggs
  • 3/4 cup skim milk
  • 1/3 cup unsweetened applesauce
  • 4 tbsp canola oil
  • 1/2 tsp vanilla extract
  • 1 full cup mashed bananas
  • Extra oats, flax and demerara sugar to sprinkle on top of muffins
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