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
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
- Preheat oven to 350ºF
- Place bananas, egg, brown sugar, powdered milk, ground almonds and oil in the bowl of an electric mixer and beat until well blended.
- 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.
- 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.
- Bake for 15-20 minutes, until golden !!
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?
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
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/
Thank you!
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.
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!
http://www.eatingwell.com/nutrition_health/nutrition_news_information/how_healthy_is_canola_oil_really
http://www.berkeleywellness.com/healthy-eating/food-safety/article/canola-oil-myths-and-truths?ap=400
This is a very good article. Thank you for a great information.
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 🙂
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!!!
Thank you Dean, I LOVE “the greatest”!!! YAY!!
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