There is seldom a day where I crave a banana. As a kid I didn’t go “bananas” over bananas. In fact I probably preferred to use them as a pretend telephone rather than eat them sliced on toast! While I’d have the odd banana peanut butter tortilla roll-up, (Before I grew into my allergies of course) and I didn’t mind the banana flavoured penicillin doctors often prescribed, you typically didn’t find me eating that yellow fruit straight from it’s peel. What still bothers me today about bananas is the fruit’s texture. Mashed into oatmeal or blended in a smoothie bananas are okay (and add a delicious taste), but on their own the banana’s phloem bundles are too stringy for my liking.
So whenever the bananas in the fruit bowl on our island counter start to turn brown, you shouldn’t be surprised that I am contrary to upset. After all, mushy bananas are key ingredients for so many delicious recipes.
Today I’d like to share with you a healthy twist on a favourite banana muffin recipe. When I was baking the muffins, I noticed I had an extra frozen banana (I typically freeze the brown bananas in a ziploc airtight bag) so I threw it into the food processor to make banana soft-serve. I’ll also share that formula!
Makes 16-18 Large Muffins
- 1.5 cups + 1 tbsp. whole wheat flour
- ½ cup agave nectar (or sugar)
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 egg
- 1 tsp. vanilla extract
- 1/3 cup unsweetened applesauce
- 3 large bananas, mashed
- ¾ cup blueberries
- Preheat the oven to 350°F and line 18 muffin tins with wrappers (or lightly grease with oil)
- In an mixing bowl, sift 1.5 cups whole wheat flour, baking soda and baking powder. Stir in the sugar or agave nectar.
- On a low speed, beat in the egg, applesauce and vanilla until dry ingredients are moistened. Add in the mashed banana, beating until until large banana clusters are gone. Note: Unlike some muffin recipes, you cannot really over mix/beat. It is okay to have some small clumps of banana.
- In a separate bowl, coat the blueberries with the remaining 1 tbsp. of whole wheat flour. Note: This prevent the blueberries from exploding in the heat. Stir the blueberries into the mixture, distributing them evenly throughout.
- Spoon the mixture into the muffin tins, filling 2/3 of the way.
- Bake in the oven for approximately 15-18 minutes or until firm to touch. A toothpick inserted into the muffins should come out clean.
Note: For a special treat, why not substitute in ½ cup chocolate chips for the blueberries!
Serves 1-2, 1 Banana Each (The picture is 1/2 a serving)
- 1-2 frozen bananas
- A pinch of cinnamon for taste
- Freeze 1-2 bananas in saran wrap overnight. Be sure to peel the banana ahead of time.
- Blend the banana in a food processor for approximately five minutes or until the banana has a fluffy consistency. This does not work in a magic bullet or blender.
- Sprinkle with cinnamon and serve.
Note: Try adding 1 tsp. of vanilla extra to the bananas as they are being mixed. This gives the banana a sweeter taste.
Both of these recipes are a great afternoon snack or even healthy dessert. There is no denying that muffins can be brought almost anywhere and this soft-serve recipe can be whipped up when a craving strikes. I hope you’ll start peeling past-prime bananas to keep in a tupperware container in the freezer! ♥ Molly
“I’m getting so old, I don’t even buy green bananas anymore.” – Chi Chi Rodriguez