What’s the hardest part of eating super duper healthy? For me, it’s giving up carbolicious baked goods. I just can’t do it! What I can do is develop some healthy recipes that provide the satisfaction that only baked goods grant me. I’m pushing the limits with these banana bran muffins; they are about as low fat, low sugar, low cal, and high fiber as I can make a muffin and still call it edible. And they’re good! I bet if you add a tiny bit of oil to the recipe (maybe two tablespoons), they’ll be as good as any bran muffin you’ve ever had. Unless the bran muffin you had was frosted. I’m doing some extreme baking here, so I’ve left out any added fat. Give this recipe a try and see what you think. I mean, see what your unsuspecting housemates think!
To see the full instructional photo album, go to: frankie's spiced branana muffins on facebook
You will need:
1 cup whole wheat flour
1.5 cups bran
1/4 cup packed brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground cloves
a pinch of salt
½ cup nonfat plain yogurt
1 cup mashed ripe bananas
1/3 cup raisins
Preheat your oven to 400 degrees.
Line a muffin tin (this recipe makes 9 muffins).
Into a large bowl, measure flour, bran, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, salt and mix.
In a small bowl, mash one or two ripe bananas – enough to make one cup of banana mash.
In a medium bowl, whisk the eggs. Add yogurt, mashed bananas, raisins and mix.
Add wet ingredients to dry ingredients and fold together just enough to blend the batter. Don’t over mix.
Fill muffin tin.
Bake at 400 degrees for 20 – 25 minutes. Since there is no added fat in this recipe, the best way to ensure a moist muffin is to not overbake them.
This recipe makes 9 muffins. One muffin contains: 150 calories, 1.5 grams of fat, and nearly 7 grams of fiber.