Grandma's Banana Muffins - Healthified
Servings: 12 muffins
Prep time: 00:15
Cook time: 00:25
by Kara Parnell
(and Grandma Farrer)
This is not your grandma's banana muffin recipe!
Okay, actually, this is literally my grandma's muffin recipe...my grandma's muffin recipe given a bit of a healthy overhaul.
I'm not usually one to mess with the wisdom of my ancestors, but a love of my favourite, warm, soft and comforting breakfast food, led me on a mission to create a muffin recipe that I could feel good about eating. It turns out that with just a few minor tweaks to grandma's recipe, I can add a whole lot of nutrition and not lose any of the moist deliciousness I love so much about these banana muffins!
With healthy natural sweeteners, instead of refined sugar, the healthy monounsaturated fats of olive oil beating out butter, and healthy options like flax seeds to make this recipe vegan, or buckwheat flour to make it Gluten Free, I think even Grandma would approve of this "healthified", version of her well-loved recipe.
Photo Source: kraftcananda.com
- 1/2 C. olive oil
- 1/2 C. apple sauce
- 2 eggs, (or use 1 T. ground flaxseed, and 3 T. water for each egg as a vegan substitute)
- 1 C. mashed bananas, (3 bananas)
- 2 C. plain flour, (white-wheat flour or buckwheat flour are good options too)
- 1/2 C. maple syrup
- 1/4 C. honey, (or coconut sugar, as a vegan option)
- 1/8 tsp. salt
- 1/2 tsp. baking soda
- Combine oil, apple sauce, eggs, bananas, maple syrup and honey in a large bowl. Mix well.
- In a medium bowl, sift together flour, salt, and baking soda.
- Add the dry ingredients to the wet ingredients, and stir just until combined. For extra moist muffins, a good baking secret is to not over mix. Lumps in muffin batter are a good thing!
- Pour batter into lined or greased muffin tins, filling each cup about 3/4 of the way full.
- Bake at 175 degrees C. for 20-25 minutes or until muffins have risen and are golden around the edges.