(Healthier) Banana Muffins/Bread

We all, at some point or another, have bananas that get past their prime. I usually don't eat bananas until they are all speckly brown (about 2 days before they turn themselves into banana bread), but the boys will eat them whenever. Bright green, pretty yellow, almost completely brown... Adrian, especially, doesn't care. "Ba-nana, ba-nana!" With his love of bananas, we don't have nearly as many that get over-ripe, but with the humidity this summer it happened more often than not. Once that happens, our usual preference is banana muffins. I love making my traditional banana muffins/bread, but I have adapted that over the years to be a bit healthier. 

I honestly prefer these over my more traditional recipe. Knowing that it's healthier for me is a great, and I love the oats in this! Oats in muffins are some of my favorite things. They add a bit of texture, and some great health benefits.

In general, I love making things like this. Using up bananas that would otherwise go to waste, and making something that all my boys enjoy (and myself!), is a win-win situation!


Printable Recipe

Banana Bread/Muffins, Healthified

Ingredients

• ¾ cup all-purpose flour
• ¾ cup whole wheat flour
• ¾ cup rolled oats
• 1 ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 2 eggs
• 1 ¾ cups mashed bananas (approx 3 large or 5 medium)
• ¾ cup sugar
• ⅓ cup vegetable oil or applesauce

Directions

1. Preheat oven to 350° for bread, or 375° for muffins.
2. Grease bottom and ½” up the sides of 1 loaf pan OR grease 18 count muffin tins; set aside. Combine flours, oats, baking powder, baking soda, cinnamon, nutmeg, and salt. Make a well in center of flour mixture; set aside.
3. In a medium bowl combine eggs, bananas, sugar, and applesauce. Add all at once to flour mixture. Stir just until moistened. Spoon batter into prepared pans.
4. Bake for 55-60 minutes for bread, or 18-20 minutes for muffins. (Or until a toothpick inserted near center comes out clean.) If necessary, cover loosely with foil for the last 15 minutes of baking bread to prevent overbrowning. *note: it may just be me, but I always have to cook the bread about 10-15 minutes longer.
5. Cool bread in pan on a wire rack for 10 minutes, then remove from pan and cool completely on wire rack. 
6. Remove muffins from pan immediately and cool completely on wire rack. 

Yield/Time

1 loaf (16 servings) OR 18 muffins

Prep: 15 minutes Cook: 20-60 minutes

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

Bread: 120  

Muffins: 106

(using applesauce)

Source (for original): Better Homes & Gardens, adapted