Lately I've been on a quest to come up with healthy, family-friendly snacks. I find myself craving sweet carbs- as in, muffins- between lunch and dinner. But after giving up refined sugar almost entirely a few months back, I couldn't revert to eating the standard sugary muffin that I would normally would. So, I've tried a few different recipes and I think I've found the keeper. It's modified from this recipe, in which I replaced the brown sugar, butter, and white flour with honey, greek yogurt, and whole wheat flour.
Ingredients:
-1/2 heaping cup of plain greek yogurt
-1/2 cup natural honey
-3 mashed bananas
-1/4 cup milk
-1 teaspoon vanilla extract
-2 eggs
-1 and 1/2 cups whole wheat flour
-1/2 cup wheat bran
-1 teaspoon baking powder
-1 teaspoon baking soda
-1/4 teaspoon salt
-1 teaspoon cinnamon
-1/4 teaspoon ground cloves
-1/2 cup walnuts
Directions:
1) Preheat oven to 375 degrees F (190 degrees C). Grease a muffin pan or line with paper muffin liners.
2) In a large mixing bowl, cream yogurt and honey together. Add bananas, milk, vanilla
and eggs; mix well. Stir in flour, bran, baking powder, soda, salt, and spices;
blend just until moistened. Stir in walnuts. Pour batter into prepared
muffin cups.
3) Bake at 375 degrees F (190
degrees C) for 20 to 25 minutes or until a toothpick inserted into the
center of a muffin comes out clean. Cool in the cups for 5 minutes, then
remove muffins and place on a wire rack to cool completely.
Enjoy!
