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Soft Wheat Banana Muffins

Yum

August 22, 2014
13 Comments
almond milk, banana, fruit, soft wheat

These wonderfully moist muffins are very easy to make because they are a “throw-everything in one bowl operation”! I use whole wheat pastry flour which is milled from soft wheat rather than the hard red wheat in regular whole wheat flour (here is one  I like) which is perfect for these muffins because it is light and airy yet  still rich in fiber. They are also low in sugar and you’ll see how I did it in my cuisinicity tip!

Soft-Wheat-Banana-Muffins-r

5.0 from 4 reviews
Soft Wheat Banana Muffins
 
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Cuisinicity Tip: I use fat-free powdered milk as a source of natural sugar found in lactose as well as the natural sweetness of the ripe bananas to cut down on regular added sugar--Can you believe ¼ cup brown sugar for 12 muffins?
Author: Catherine Katz
Serves: 12
Ingredients
  • 3 medium ripe bananas
  • 1 egg (organic, cage-free)
  • ¼ cup packed dark brown sugar
  • 3 Tbsp fat free powdered milk
  • 3 Tbsp finely ground almonds *
  • 3 Tbsp canola oil
  • 1 ½ cup soft wheat pastry flour
  • 2 tsp baking powder
  • ⅓ cup unsweetened almond milk (plain)
  • * you can use almond meal if you prefer
Instructions
  1. Preheat oven to 350ºF
  2. Place bananas, egg, brown sugar, powdered milk, ground almonds and oil in the bowl of an electric mixer and beat until well blended.
  3. Add the flour and baking powder to the batter and start the mixer on low speed, adding in the almond milk slowly until well blended.
  4. Place 12 foil-baking cups on a cookie sheet (you can also use a muffin baking pan lined with paper liners) and spoon the batter in each so that each is ⅔ full.
  5. Bake for 15-20 minutes, until golden !!
3.2.2802

 

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Comments

  1. Tracey says

    January 8, 2016 at 7:13 pm

    Hi Catherine, I just popped these in the oven. As you know I do, I’ve made a few changes. I used powdered coconut milk & put chocolate chips in half the batter, to have plain & choc. chip. Quick question, I notice you don’t say to pack the brown sugar, do you?

    Reply
  2. Barbara says

    March 7, 2015 at 9:10 am

    Hi,
    Could you direct me as to a sources of “soft wheat pastry flour” and also powdered milk? Do you use and organic type? Thank you

    Reply
    • Catherine Katz says

      March 7, 2015 at 9:37 am

      Absolutely Barbara!

      I actually have a pinterest board with some of my favorite brands and I will direct you right to it! I am sure there are others but this is a good start:

      I like organic whole wheat pastry flour from Hodgson Mills: https://www.pinterest.com/pin/575897871074135939/ or Bob’s Red mills
      https://www.pinterest.com/pin/575897871074135952/

      I like organic fat free powdered milk from organic valley https://www.pinterest.com/pin/575897871076413003/

      Reply
      • Barbara says

        March 8, 2015 at 11:20 am

        Thank you!

        Reply
      • Barbara says

        March 8, 2015 at 11:34 am

        I have another question Catherine. Do you think you could use coconut oil instead of the canola? I am so on the fence about canola even when I buy the organic , non GMO, cold pressed kind.

        Reply
        • Catherine Katz says

          March 8, 2015 at 11:45 am

          Barbara I prefer to use canola oil. It’s a good source of monounsaturated fats, and it is the richest cooking-oil source of alpha-linolenic acid which has been linked to heart health. Here are a couple articles that I agree with and that give it more justice than I can in a few words here: I hope this helps!

          https://www.eatingwell.com/nutrition_health/nutrition_news_information/how_healthy_is_canola_oil_really

          https://www.berkeleywellness.com/healthy-eating/food-safety/article/canola-oil-myths-and-truths?ap=400

          Reply
  3. SBOBET says

    February 27, 2015 at 2:25 am

    This is a very good article. Thank you for a great information.

    Reply
  4. Kristen says

    October 13, 2014 at 4:34 pm

    Catherine, do you think it would work to use canned pumpkin instead of bananas? We are hosting a preschool Halloween party and I promised the other moms I would serve healthy treats. My 4 year old loves these, but I wanted to make something a little more fall-ish 🙂

    Reply
    • Catherine Katz says

      October 14, 2014 at 9:20 am

      I think that may work–what a great idea! Meanwhile, I have a pumpkin Chocolate Chip recipe that I was saving for next month for Pumpkin day, but I will go publish it right now for you! I think you are going to love it!!!

      Reply
  5. Catherine Katz says

    September 19, 2014 at 6:36 am

    Thank you Dean, I LOVE “the greatest”!!! YAY!!

    Reply
  6. Dean says

    September 18, 2014 at 11:09 pm

    Catherine,

    I made these muffins tonight and they are the greatest! I substituted the brown sugar for Truvia blend and they still tasted amazing. I am so happy I found you on a posting on Facebook. Thank you for all your expert recipes and your wisdom! xoxo

    Reply

Trackbacks

  1. The Whole-someness of Grains - Cuisinicity says:
    April 26, 2018 at 8:52 am

    […] rich in fiber and is much better nutritionally than white flour. So you’ll find it in my Soft wheat Banana Muffins, Soft wheat Zucchini bread, Apple Almond Cobbler, Peach Flat Cake , any of my sweet rustic […]

    Reply
  2. Breads and Muffins - Cuisinicity says:
    March 7, 2018 at 7:52 am

    […] ago, I also created these Soft wheat Banana Muffins that are astoundingly low in sugar (1/4 cup for 12 muffins–say what?) so that I could just […]

    Reply

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