ISO :TAT whole wheat banana muffin recipe
- toodie jane May 29, 2006 12:16 AM
got some wonderful mouldering banana corpses on my counter. Oozey, boozey and waiting for the best moist tender muffin recipe.
Can you help with your tried and true favorite?
low sugar and healthy ingredients a plus!
I've been making a 'healthy' sweet potato bread by just following a pumpkin bread recipe from Joy of Cooking and making a few changes:
- replace the white flour with 1/2 whole wheat, and splitting the other half among wheat and oat bran and ground nuts.
- cut the sugar in half, and add some molasses (if using white)
- replace the melted butter with canola oil. With the fruit puree, I suspect the amount of fat is not critical.
The same sort of changes should work with a banana bread recipe. The character of the bread is going to change of course But my preferences run toward the dense, moist kind of quick bread and muffin, not the sweet cakey kind.
While you are searching for the recipe, you can freeze the bananas in their skins. (Old Chiquita ditty to the contrary notwithstanding.) When ready to use, peel before thawing.
Am not a big fan of banana bread/muffins, but have tried the recipe Alex Witchel printed in the NYTimes a couple of years ago for banana cake. It was from the Cake Mix Doctor, so not in the healthy category, but it matched Witchel's memory of a beloved bakery cake, and we liked it, too. It bakes in a sheet pan, so can be a good choice for picnics, BBQs, etc. If anyone wants it, I'll be happy to send it.
I liked these low-fat Banana Muffins from A Spoonful of Sugar. They contain white flour and rolled oats, but you could probably change half the white flour to whole-wheat pastry flour. Maybe even more than half.
Whole-wheat pastry flour is great stuff - it produces delicate baked goods, rather than the dense, bricklike items I remember from my all-whole-wheat baking days.
And definitely freeze any bananas you don't use. It's wonderful to have a stash ready any time you feel like making banana bread or muffins.
I can't find my post from when I posted my perfected high fiber (low sugar) banana muffins. So the recipe and photo I had posted are below.
Yesterday I made my standard high fiber low sugar banana bread, and was enjoying it for breakfast this morning. Let me know if you want that recipe.
High-fiber Banana Muffins
Makes 12 regular size muffins (24 mini)
3/4 cup ground flaxseed meal
3/4 cup whole wheat flour
1/2cup almond meal
1/4 cup oat bran
1 teaspoon baking soda
2 teaspoons baking powder
1/4 to 1/2 teaspoon salt
3 very ripe bananas, mashed (1 and 1/2 cups)
1/4 cup packed brown sugar
1 teaspoon Stevia (or another 1/4 cup sugar)
1/3 cup canola oil
1/2 cup dried wild blueberries (or 1 cup fresh)
1 cup chopped dark chocolate or chocolate chips
3/4 cup chopped nuts (Steves half only)
Bake at 350° convection for 4 minutes, then 275° for another 4-5 min.
For regular muffins:
Bake at 350° convection for 8 minutes, then 275° for another 8-9 minutes
Per regular size muffin:
~300 calories, 16 g fat (2 g saturated), 32 g carbs (8 g fiber), 7 g protein, 18 mg cholesterol
% Daily Values: 12% saturated fat, 6% cholesterol, 11% carbs, 30% fiber
Thanks for all the hints and recipes--I'll mull them over and make some this weekend for garden club. They all sound like they'd turn out very well. I like muffins moist and dense too, with lots of walnuts!