Hey Gang,
Welcome to the BLOG!! So, if you haven't seen the YouTube video proceeding this post... GO CHECK IT OUT ;-) *Video featured below final photos below.* Anywho, on to the recipe because that is why you are here of course!! SideNote -- There is NO OIL in this recipe, yay for LOW FAT GOODIES!! Let's get started...
What You Will Need |
1 1/4 Cup of Unsweetened Mylk (I used soy milk - I suggest soy, almond or cashew)
2 Cups Mashed RIPE Banana (Bananas should have spotted skins)
3 Cups Flour (I used Buckwheat Pancake Mix. If you are not familiar with the taste of Buckwheat, I would use Whole Wheat Flour)
1 1/4 Cups of Coconut Sugar
1/4 Cup of Brown Sugar
2 Tsps Baking Powder
1 Tsp Baking Soda
1 Cup to 1 1/2 Cups Pecans *Amount Per Preference (Walnuts are also good in this recipe. I would also reserve some extra nuts to add to the tops of your muffins before they go into the oven)
1 Cup Unsweetened Apple Sauce (I just used 2 little lunchbox sized apple sauce cups)
1-2 Tbsps of each spice - Clove, Cinnamon and Nutmeg (Mix in and taste your batter and add more if necessary. I personal add more, but everybody isn't Janet now are they LOL)
PreHeat oven to 350 Degrees. Mix (by hand) all your dry ingredients (flour, spices, baking powder an baking soda). Hold the sugar, as we will reserve it for the wet ingredients. Create a little reservoir in the middle of the dry ingredients and add your wet ingredients (mashed bananas, sugar, apple sauce). Mix together all ingredients, and test the batter for sweetness and spice level -- adjust accordingly. Lastly, gently fold in your pecans. Prepare your muffin tin pan with cupcake liners. I also spray my liners with nonstick spray, but this is not a MUST DO. Using an ice cream scoop to ensure your muffins are the same size, fill your muffin liners about 3/4's the way up! If you are adding nuts to the tops of your muffins, do so at this point. Next, put filled pans in the oven. My batter made 30 muffins. This could be because I used pancake batter instead of regular buckwheat flour though. I would expect about 20 - 24 muffins... But let's not complain if we get more -- ya know what I mean LOL!?
Bake muffins for 12-17 minutes. I would check muffins at 12 minutes, as everyone's oven will operate differently and they may take less or more time. Gauge your baking time accordingly. Use a tooth pick to check for doneness before removing muffins from oven. Some people like their tooth pick to come out CLEAN. I actually prefer a less "crumbly" finished baked good, so I like there to be a few specs on the tooth pick. The muffins are more moist that way.
If you are not having a party, or taking these to work -- I would suggest freezing the majority of the muffins. Especially for those that have issues controlling their PORTIONS. These are good to add to breakfast or as a sweet tooth fix!! From frozen state -- All you have to do is throw it in the microwave for about 15-20 seconds, and it is READY TO GO!!
Leave a comment below of things you would like to see posted on the blog. Thanks for visiting. Tag me online when you recreate your goodies!! Remember cooking is like ART, so make it all your own. Recipes are guide lines, go create your own master piece!!
Peace and Love - GatHouse Fitness
**Photos below**