ISO :TAT whole wheat banana muffin recipe
Don't know whether you ever tried my recipe for whole wheat banana bread adapted from Fannie Farmer (in an earlier thread per your request):
but I think it would work well as muffins. It has no oil but no one misses it, hence, lower in calories, & almost everyone loves this. It disappeared quickly when I used to take it to work.
This recipe is also quite adaptable; you could probably decrease the honey/molasses without harm. Also, the slight molasses flavor whether from honey/molasses or brown sugar I think enhances the flavor, and whole wheat pastry flour is, of course, more delicate than regular ww, but either works. If you add lots of walnuts, I think this fits your description.
Oooh, just realized your original post goes back to May. Guess this is too late!
Here's a recipe that I developed for a Pumpkin Spice Banana bread. I use erythritol instead of sugar (I'm diabetic). You can find it in some health food/natural foods stores. It has no aftertaste and is derived from natural sources. It's slightly less sweet than sugar, but I just substitute it one-to-one because I dislike overly-sweet desserts.
For muffins, fill muffin cups almost full, and bake until tops are firm.
* Exported from MasterCook *
Pumpkin Spice Banana Bread
Recipe By : FlavoursGal
Serving Size : 8 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ripe bananas -- mashed
1 cup canned pure pumpkin puree (unsweetened)
1/4 cup canola or olive oil (not extra-virgin)
1 teaspoon pure vanilla extract
2 cups whole spelt flour
2/3 cup erythritol (or granulated sugar)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon kosher salt
1/2 cup raisins or chopped nuts, optional
Preheat oven to 350F. Spray a large loaf pan (approx. 8 1/2 x 4 1/2 x 4 1/2) with baking spray.
In a large bowl, whisk together mashed bananas, pumpkin puree, oil, eggs and vanilla until combined well.
In a medium bowl, whisk together flour, erythritol, baking powder, baking soda, cinnamon, ginger, allspice and salt.
Add flour mixture to wet ingredients in large bowl and stir until just combined.
Pour batter into prepared loaf pan. Bake until top is deeply browned and springs back when touched gently, about 65 to 80 90minutes.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 221 Calories; 9g Fat (34.3% calories from fat); 6g Protein; 32g Carbohydrate; 5g Dietary Fiber; 53mg Cholesterol; 278mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
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
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.
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'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.