My children go through waves in terms of what they eat. Like in the case of bananas, we’ll go a full week of me offering bananas and NOT ONE child will eat them. We open them and waste them and I’m left aggravated. Why? because the very next week, when I don’t buy bananas they’re ALL craving them. My solution is to buy the bananas, and see what they decide to eat. Now, if the bananas aren’t getting eaten I can make them into Banana Bread. It’s perfect for freezing, and pulling out on a later date, and it’s great to send over to a friend’s home or a family member.
Nothing says, “We love and care for you!” like thoughtful food.
This Recipe comes from my gal pal Katie. She’s been experimenting with this recipe for awhile and trying to keep it low in calories. I made this recipe into loaves, but Katie likes to make them in muffin tins. According to her calculations, each muffin should only have 100 calories. Amazing right?! Best of all, it’s still made from scratch, so you know where all your ingredients are coming from, and that’s worth a lot!
Pair this healthy snack or breakfast with a hot coffee or a smoothie for the ultimate quick breakfast… or perhaps a guilt free snack.
Katie’s Health Conscious Banana Bread Muffins
Yields: 12 muffins Preheat oven at 350 degrees
4 ripe bananas
1 tablespoon vanilla extract
2 tablespoons sugar
3 tablespoons brown sugar
1 teaspoon cinnamon
1 1/2 cups of flour
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons melted butter
Step 1: Smash the bananas.
Step 2: Stir in vanilla extract, egg, cinnamon, sugar, and brown sugar
Step 3: Add flour, baking powder, and baking soda. DO NOT over mix
Step 4: Stir in melted butter
Step 5: Grease the muffin tin and divide the batter evenly to make muffins
(if doing loaves as shown, this made only two small loaves)
Step 6: Bake for 18 -20 minutes
Cool completely before freezing!