The Perfect Snack (AKA Healthy Banana Muffins)

Everyday, when I get home from work, I do two things: change into comfortable clothes and scour the kitchen for a satisfying snack. More often than not, if we have any junk food in our house, that is what I deem to be a ‘satisfying snack’ and I go to town. Typically, this ends up with me being too full for dinner until much later, which isn’t exactly ideal when I like to try to get to bed at a reasonable hour.

More recently, I’ve been trying to make sure we have something both satisfying and somewhat healthy to eat as a snack either after work or any other time hunger strikes. I had a couple of very brown, very sad looking bananas haunting me on our kitchen counter and had just saved this recipe from Cookie and Kate, so I knew it was meant to be.

healthy banana muffins cooling

These muffins taste great and make the perfect snack. They are healthier than most muffin recipes by using whole wheat flour and a little bit of maple syrup for added sweetness. The best part is that you can mix everything in one bowl, which means you can quickly clean up the dishes as you wait for the muffins to bake. They are great right out of the oven, but I also like to freeze them for quick snacks during the week! No one wants to meet Hangry Kelly.

banana muffin

Healthy Banana Muffins (recipe originally from here by Cookie and Kate)

Ingredients:

  • 1/3 cup extra virgin olive oil (I have also used avocado oil)
  • 1/2 cup maple syrup
  • 2 eggs (at room temperature)
  • 1 cup mashed ripe bananas (about 2-3, depending on the size of the bananas)
  • 1/4 milk (I used almond milk)
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp cinnamon (I usually put at least double the cinnamon)
  • 1 3/4 cups whole wheat flour
  • 1/3 cup old fashioned oats (plus more for sprinkling on top of the muffins)
  • 1 tsp turbinado sugar (for sprinkling on top)

Directions:

  1. Preheat oven to 325 degrees. Grease muffin tin or place muffin wrappers in tin.
  2. Beat the oil and maple syrup in a bowl using a whisk. Add eggs and mix well. Next, mix in the mashed bananas and milk. Then add the baking soda, vanilla extract, salt and cinnamon.
  3. Add the flour and oats to the bowl and mix with a spoon until just combined.
  4. Divide the batter into the muffin tins or wrappers by filling each about two-thirds full. Sprinkle each of the muffins with a small amount of oats and the turbinado sugar.
  5. Bake muffins for about 23-25 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
  6. Allow to cool on a cooling rack and enjoy!

 

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2 Comments

  1. It’s so funny, I used to think freezing things for later was so weird. Then I had a baby and suddenly any recipe I can make and have leftovers to freeze is incredible! 🙂 These sounds delicious!

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