Tuesday, April 1, 2014

Tasty Tuesday: Banana Muffins with a Twist

I'm pretty certain that bananas are one of the only foods you can say, "Oh darn, those are going bad! Let me make bread!" I have yet to find anything else to do that with. Let me know if you have any bad food turned good tips! 

Anyways, these banana muffins are pretty healthy in my opinion. Not super healthy, but better than your standard banana muffin! I jazzed them up a bit and added chocolate chips to half and dried pomegranates to the other half. Can you guess which one was for Briam and which on was for me?

2C of Whole Wheat Flour
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1/4 tsp Ground Cinnamon
5 Over Ripe Bananas
1C Light Brown Sugar - packed
1/4C Coconut Oil - melted
1 Egg
1/2C Greek Yogurt
1/2 tsp Vanilla Extract
Dried Pomegranates (optional)
Chocolate Chips (optional)

1. Preheat the oven to 350 degrees and line or grease muffin tins. 
2. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside for now.
3. Mash the peeled bananas in a separate bowl. Add the brown sugar, coconut oil, egg, greek yogurt, and vanilla extract. 
4. Combine the wet and dry ingredients. Mix thoroughly. 
5. Using an ice cream scooper, fill each muffin tin with 1 scoop. Should make 24 muffins. 
6. Add the chocolate chips to 12 and the dried pomegranates to the other 12. 
7. Bake in the oven for about 20 minutes, until a toothpick comes out clean. 
8. Let cool, warm up later, add a tad of butter, and enjoy the heck out of them!

You can add whatever you wanted to the muffins or just leave them as regular banana muffins! I think cranberries or strawberries would be awesome too. You can get as crazy as you want!

However you try this dish, enjoy it! 

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