Tuesday, August 8, 2017

Alice's Banana Muffins

My version of Alice's banana muffins that are featured in the book What Alice Forgot, topped with Natures Path Dark Chocolate Macaroon Love Crunch.

Alice's Banana Muffins

Okay, so my finger slipped and I accidentally published an unfinished blog post late yesterday - sorry!! In the spirit of that, here are some different banana muffins - these ones were inspired by the book What Alice Forgot, in which the main character is known for her fantastic banana muffins. Alice's muffins were banana-walnut, but we generally prefer our banana muffins and bread without chunks of walnuts (or any, if you're me or mom) so I left the crunch out of batter and added it on top instead.

I know what you (or at least those of you who read this far, after seeing the title) are thinking - another banana-based quickbread? The Web is flooded with them (this blog included), most almost identical to each other - why should I try this one? Well, all I can say is they're the perfect "entry level" muffin for those who are looking to either reduce their sugar intake or increase their whole grains, love the flavour of buttery bananas with little adornment (the only spice is nutmeg) and want something a little - just a little - different to snack on. If you're like us, anything banana is a push into "delicious" comments from guests, and since this makes 12, brunch might not be a bad idea!

Alice's Banana Muffins
Makes 12
3 large, over-ripe bananas, mashed
½ cup sugar
2 tbsp Truvia Baking Blend
1 egg
⅓ cup melted butter
¾ cup all-purpose flour
¾ cup spelt flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
¼ tsp nutmeg
¾ cup Natures Path Dark Chocolate Macaroon Love Crunch (or your favourite chunky granola), for topping
  1. Preheat oven to 350 F and grease muffin tins.
  2. Combine bananas, sugar, Truvia, egg and melted butter in a large bowl.
  3. Add flours, baking powder, baking soda, salt and nutmeg.
  4. Mix until just smooth.
  5. Scoop into muffin pans and top with granola.
  6. Bake 25 to 30 minutes*.
*Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

 Amount Per Serving
Calories: 202.7
Total Fat: 6.9 g
Cholesterol: 27.9 mg
Sodium: 51.5 mg
Total Carbs: 34.0 g
Dietary Fiber: 2.5 g
Protein: 3.4 g