Friday, September 7, 2012

Fiber and Omega Rich Whole Wheat Banana Muffins (or Bread)

A favorite treat in our house is bread, and banana bread is at the very tippy top of that list. However, I wasn’t finding the “it” banana bread recipe that was the right combination of delicious and healthy. My main motivation for this was my little guy who almost always requests a third (or fourth) muffin for breakfast and I was tired of second guessing giving him more, with this recipe I stopped the second guessing and can now toss that sweet boy another muffin. We also have a MAJOR win in the delicious department, I have made this recipe three times in the last four weeks! The whole family has been asking for more!

I went to work using a banana cake recipe as reference that I have loved for years but tweaked or removed almost all of the not so healthy ingredients and tried to AMP up the health factor with add ins and substitutes. I do hope to tweak one more thing by reducing the sugar, I’m planning to use honey or maple syrup with a smaller amount of sugar. The amount of sugar does seem high but keep in mind this recipe makes 2 dozen muffins or two smaller (thin) loafs of bread. I’ll keep you posted and let you know how the next batch turns out after the sugar swap.


Small loaf with just a few pieces left






2 cups whole wheat flour (I use Trader Joe’s Whole Wheat White Flour)

2 organic eggs

1/4 cup old fashioned oats

1/3 cup ground flax meal (optional, see note below)*

1 cup brown sugar

1/2 cup white sugar

1 1/2 t baking powder

1 t baking soda

1/2 t salt

1 cup mashed bananas (3 large)

3/4 cup sour milk or buttermilk (to make sour milk: add a little less than 1 T lemon juice in measuring cup, pour in milk to reach 3/4 cup, let set for 5 mins)

1/4 cup greek yogurt

1/4 cup butter softened

1 t vanilla

1.Preheat oven to 350. In a large bowl mix dry ingredients together (flour, oats, flax meal, brown sugar, white sugar, baking powder, baking soda, salt) mix well.

2. Make sour milk (see note above), crack eggs into same measuring cup with milk and whisk together with fork. Add milk and egg mixture to dry mix.

3. Add remaining ingredients to mixture (mashed bananas, greek yogurt, butter, vanilla). Stir together until well mixed.

4. Makes 2 dozen full size muffins or 2 small loafs of bread (or one of each). Scoop batter into greased muffin tin using an ice cream scooper (one full scoop per muffin). Or pour batter into greased and prepared bread pans. Bake muffins for 12-18 mins and bread for 30-35 mins or until knife or tooth pick poked in the center comes out clean.

*Ground flax meal is optional but I wouldn’t leave it out, this AMPS up the health factor by adding lots of fiber and Omega. I use Bob’s Red Mill Whole Ground Flax Meal, I think this also makes the texture and flavor extra yummy! Ground Flax Meal is also a great brain and heart healthy addition to any bread, baked oatmeal or even smoothie recipe! 

Happy baking!

That’s my Shiny ~ J


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