Banana Bread Muffins refined!

Buying too many bananas doesn’t have to be wasteful. Bananas often get super ripe before you know it, and banana bread is a great way to utilize their ripeness. I’ve made banana bread many times but this time I wanted to refine it, make it lower calorie and more diet friendly. I found this recipe on sparkpeople.com (http://recipes.sparkpeople.com/recipe-detail.asp?recipe=), and took it one step further by making muffins instead of bread. I also added applesauce instead of water. Muffins are easy to grab and a pre-portioned snack. These turn out to be 3 points plus per muffin.

What you’ll need:
1 cup sugar
1/3 cup butter (softened)
2 cups mashed ripe bananas
2 organic eggs
3 tablespoons natural applesauce
1 cup wheat flour
2/3 cup all purpose white flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder

Preheat oven at 350.
I used my electric mixer and added the bananas first to mash them. Mix in the sugar and eggs. Add dry ingredients (white flour, wheat flour, baking soda, salt, baking power). Mix well. Add applesauce. Line or grease muffin pans and divide out. Bake at 350 for 25-30 minutes. Makes 18 muffins.

I sprinkled cinnamon on half and chocolate chunks on the other half to add a lil something.

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3 Comments to “Banana Bread Muffins refined!”

  1. Looks great, and I love the chocolate bits on top!

  2. These are freakin orgasmic!

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