Egg-less Banana Bread Muffins

I told you a couple weeks ago that I would share some recipes that I used to give me energy while running the Red Rock Relay. Well... you are in luck. Not only is this muffin packed full of good-for-you-while-running ingredients, they are just plain delicious! Who doesn't love banana muffins? Well, The Brother's don't, but they don't like much of anything with banana in it.

I love to hide ground nuts in my muffins. The Brother's don't like nuts, but when I grind them until they are very small they are mostly unnoticeable. They add a yummy flavor and some healthy fat and protein to the muffins. Add some whole-fruit jam (check out this post) for extra yumminess! Combine that with some fruit and you have a quick, healthy breakfast, snack or even lunch. These would be great sent to school in a divided container.

There is a healthy version, and a healthier version (in parentheses). Pick the one that suites your lifestyle - and pantry supplies!

Egg-less Banana Bread Muffins

3 ripe bananas

1/4 cup butter (1/4 cup coconut oil, melted)

1/2 cup sugar (1/2 cup raw or turbinado sugar)

1/2 cup brown sugar (1/2 cup sucanat or cane sugar)

1 cup wonder flour

1 cup whole wheat flour

1 tsp salt

1 tsp baking soda

1 Tbsp cinnamon

1 tsp ground nutmeg

1/2 tsp ground ginger

1/2 cup chopped walnuts for pecans (optional)

1/2 cup mini chocolate chips (optional - for special occasion or extra fun treat)


Preheat oven to 350 degrees F. Cream butter (oil) with sugar.

In a separate bowl, mash bananas with a potato masher or fork. Add bananas to butter (oil) and sugar and mix well.

Mix all dry ingredients together in a separate bowl. Combine dry ingredients with wet, making sure to scrape the sides of the bowl and mix well. Stir in the nuts, if using.

Spray cooking spray in muffin tin and add a spoonful of batter to each slot - 3/4 of the way full.

Bake for 25 minutes or until tops are lightly browned.

Makes 12 muffins.

Recipe adapted from The Clean Eating Mama

Jana

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