Friday, July 6, 2007

Mimi's Giant Whole-Wheat Banana-Strawberry Muffins

"A healthier version of a favorite breakfast treat! Bananas and strawberries lend a natural sweetness to these delicious and moist muffins."

Original recipe yield:
12 giant muffins
Prep Time 15 Min
Cook Time 20 Min
Ready In 35 Min

2 eggs
1/2 cup unsweetened applesauce
1/4 cup vegetable oil
3/4 cup packed brown sugar
1 teaspoon vanilla extract
3 bananas, mashed
2 cups whole wheat flour
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 cup frozen sliced strawberries

Preheat the oven to 375 degrees F (190 degrees C).
Grease 12 large muffin cups, or line with paper liners.
In a large bowl, whisk together the eggs, applesauce, oil, brown sugar, vanilla and bananas. Combine the flour, baking soda and cinnamon; Stir into the banana mixture until moistened. Stir in the strawberries until evenly distributed. Spoon batter into muffin cups until completely filled.
Bake for 20 minutes in the preheated oven, or until the tops of the muffins spring back when pressed lightly. Cool before removing from the muffin tins.

Servings Per Recipe: 12
Amount Per Serving: Calories: 213 Total Fat: 5.9g Cholesterol: 35mg
Sodium: 123mg Total Carbs: 38.2g Dietary Fiber: 4g Protein: 4.2g

My findings: This was a simple and easy recipe to make. I liked the idea of using all whole wheat to up the fibre and perhaps the nutritional value. I almost always substitute apple sauce for most of the oil in a baking recipe such as this so it was nice that the recipe came that way already. I used frozen bananas that I defrosted and then squished in a ziplock bag. I think next time I will try replacing the cinnamon with a lesser amount of allspice or poudre douce and see if it brings out the strawberry flavour more. Also the "giant" part of the name is not true if you make 12 muffins - more an average sized muffin.

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