As I wrote about last week, I’ve eliminated all added sugar (for the most part) from what I eat but occasionally you just need a muffin, right? And if I want something sweet like a muffin, I might as well bake them using an all natural sweetener like honey instead of white sugar so at least I’m on the healthy side of a treat…plus there’s only 1/4C honey in this entire recipe making 12 regular size and 4 mini muffins.
I headed out of town with a couple friends over the weekend for a little girls bachelorette party weekend. I decided to make some muffins for not only us to eat while we were away but as a little leave-behind treat for my kiddos. After some recipe research, I came across this great recipe for Skinny Banana Chocolate Muffins on Ambitious Kitchen and decided to try it. I liked the use of honey in place of white sugar, the use of Greek yogurt for added protein, and of course using whole wheat flour instead of white flour – all much smarter options to make these a healthier muffin choice in place of your standard banana muffin.
I followed the recipe for the most part but did have a few edits:
– I only had regular whole wheat flour so I used that in place of the whole wheat pastry flour or white whole wheat flour the recipe calls for.
– The recipe calls for almond milk but I didn’t have that on hand so I used regular cow’s whole milk.
– I thought dark chocolate would be better in the muffins and used large dark chocolate chips.
– Also, just make sure to use ripened or even better over-ripe bananas to add to the natural sweetness.
My kids gobbled them up (and so did my friends, actually). These were so good there was only one left by the time I wanted to take another photo for the blog.
My in-laws were in town over the weekend and we were busy, busy! Dinner out, the circus, my husband and I even snuck out to see the new Steve Jobs movie after we put the kids to bed Saturday night – by Sunday morning we all needed a special sweet breakfast treat. I had this pumpkin muffin recipe bookmarked to try and decided it was the perfect morning to make them. I adjusted a couple measurements in the recipe so I noted them below. The streusel topping really made these muffins extra good and since they seemed to go over well I thought I’d share here.
– the recipe calls for 1 1/2C pumpkin puree, I added more for a total of 1 3/4C
– the recipe calls for 1C regular sugar and 1C brown sugar. I used the full amount of brown and halved the amount of white sugar.
– the recipe calls for 2/3C oil and 1/2C apple sauce (1 1/6C together). I used about 3/4C apple sauce and the rest in oil to lessen the amount of oil used even more.- for the streusel topping, I mixed the flower, oats, and sugar with cold butter and blended together with my fingers before sprinkling on top of the muffins.
– With all my adjustments cooking time was the same but the muffins stuck to the paper wrappers terribly – I recommend spraying your muffin tins with cooking spray or using parchment paper.
I made a few mini muffins for the kiddos, too. Enjoy!
Z loves her pompom tank, but I am not sure how long those pompoms will actually stay attached. D’oh.
We have 2 really nice, large rhododendron plants in our yard and they suddenly bloomed earlier this week!
We went to a 30th birthday party Saturday night where the drinks were strrrrrong. We decided Georgetown cupcakes would help us feel better the next morning.
We tried vanilla birthday, hummingbird (banana bread cupcake w/ cream cheese icing!), chocolate squared, and lava fudge.
Since blueberries are in season, we made some yummy muffins from our favorite recipe.
Lately, Z loves to stand on our bay window, look outside, and play with our Christmas Cactus.
Have a great Memorial Day weekend!