Banana-Lime Blueberry Muffins

I like food.  Like a lot.  I probably even love food.  More so, I love food that has a lot of flavor.  I like cooking for people and making them feel happy through the food I cook.  However, I also hate that most of the baking recipes I find are loaded with sugars, oils, and butter.  For example, we had a few older bananas today so I just looked up banana muffin recipes.  Most of the recipes had almost as much sugar as flour in them and at least 1/2 cup of some kind of oil.  I just feel that is so unnecessary in baking.  There are so many other ways to add flavor in recipes, specifically baking, without loading it full of sugar.

Low sugar recipes are really a necessity if you have children…especially children like mine who are already very high energy.  So, instead of using a recipe on the internet, I just experimented with some new flavors to come up with these muffins.  They use much less sugar (still some sugar) and no vegetable oil.  Instead, I used applesauce, lime juice, vanilla extract, and cinnamon, to add moisture and flavor.  Enjoy.

Ingredients

2 ripe to overipe bananas

1/2 cup applesauce

1/3 cup sugar

3 tbsp lime juice

1 tsp vanilla extract

2 eggs

1 cup blueberries

1 tbsp cinnamon

1/2 tsp salt

1 tsp baking soda

1 2/3 cup flour

Step One

If you’re using frozen blueberries, take them out and get them thawing.  If you’re using fresh blueberries, just pre-heat the oven to 375*.

Step Two

Mash the two bananas using a fork in a large mixing bowl.  Add the applesauce, sugar, lime juice, eggs, and vanilla and stir with the fork until the mixture is generally smooth.  Set the wet mixture aside.

Step Three

In a medium sized mixing bowl, combine the flour, baking soda, salt, and cinnamon.  Slowly stir the dry mixture into the wet mixture until it is one smooth batter.

Step Four

Add the blueberries.  At this point, try to stir as little as possible while still getting a good mix so that the blueberries stay intact.

Step Five

Spray a muffin tin with cooking spray and spoon the batter into the cups until they are about 3/4 full.  Bake at 375 for 18-22 min or until a toothpick inserted into the middle of the muffin comes out clean.

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Enjoy!!!!

 

I hope you enjoy this recipe.  It’s pretty easy and straight forward and the muffins turned out really good.  My whole family loved them.  The average consumption rate was about 45 seconds per muffin.  As always, thank you so much for reading.  I really appreciate your support.  If you want email notifications whenever I post a new recipe, book review, or crafting idea, please click on the link in the lower right hand corner of the page to follow the blog.

 

 

Baking on Saturday – Pumpkin Muffins

Repurposing Saturday mornings and leftover casseroles into fun learning times and delicious pumpkin muffins.

One of the things that I really love doing is baking.  Say what you will about my masculinity or what not. I’m ok with it.  I really enjoy it.  Cooking in general is something that I want to pass on to my own kids.  So, I’ve started a routine in which Saturday mornings, after breakfast, the kids and I do some kind of a baking project.  Two weeks ago we did zucchini bread.  This week, in honor of impending autumn, we did pumpkin muffins.  We had a leftover pumpkin casserole from last week (similar to a sweet potato casserole but pretty bland and gross to be honest) in our fridge.  So we re-purposed it into muffins.  Here’s the recipe.

Ingredients

3 1/2 cups all purpose flour

3 tsp baking powder

2 tsp ground cinnamon

1 tsp pumpkin pie spice

1 tsp salt

1 cup of brown sugar

2 cups of canned pumpkin (I used the leftover casserole)

1/2 cup sugar

1/2 cup vegetable oil

1/2 cup no sugar added applesauce

4 eggs

2 tsp vanilla extract

Yields 24 muffins.

*Notes on the recipe – The vegetable oil and applesauce are interchangeable, you can do a full cup of vegetable oil with no applesauce or a full cup of applesauce with no vegetable oil. I like to substitute applesauce for oil in recipes as much as I can.  It adds fiber, vitamin C, and sweetness without a lot of sugar and eliminates a lot of fat calories.

Also, to make the recipe vegan, substitute about a cup of applesauce for the eggs.  However, if you do this, I would do a full cup of vegetable oil instead of the 1/2 cup oil and 1/2 cup applesauce in the recipe.

Last, 24 muffins is a lot of muffins.  However, I find that there is usually about 2 cups of pumpkin in the can that you buy from the store and it’s ridiculous to use only half the can because there are very few things that you can do with half a can of leftover pumpkin. So, this recipe should use about 1 can of pumpkin.  If there isn’t enough pumpkin to get the full 2 cups, substitute applesauce for the rest.

Step One – Dry Mix

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First, what you need to do is preheat the oven for 350 *F.  I don’t always do this with a moist bread like zucchini, pumpkin, blueberry etc.  I have found that putting the bread in before the oven is fully preheated helps cook the bread through without burning the outside.  Usually it just adds about 5 min to the overall baking time.  However, if you don’t want to do this, then preheat.  Get two muffin tins of 12 cups and spray them with cooking spray.

After you’ve prepped the oven and muffin tins, you need to combine the dry ingredients.  So, in a large mixing bowl, add the flour, baking powder, cinnamon, pumpkin pie spice, and salt. mix these together with a fork and set aside.  However, if you’re cooking with children like I am, set in a high place.  My children have discovered that if they blow hard enough into the bowl, flour flies up in a cloud and blankets everything in white. Word to the wise.

 

Step Two – Wet Mix

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In a medium sized mixing bowl, combine the pumpkin, brown sugar, sugar, eggs, vegetable oil, and applesauce. Whisk it together for about 2 minutes.  I generally don’t let the kids do this as most of the wet mix will end up on the table.

 

Step Three – Combine the wet and dry mix

Take the wet mix and add it into the larger dry mix bowl.  Using a large spoon, stir it until the batter is smooth.  Usually it takes about 2-3 minutes of good mixing to achieve this.  When I do this with the kids, I usually get the batter mostly mixed on my own and then let them take over.  This avoids spills and ensures that the batter is completely mixed.

Step Four – Distribute the batter

Using the same large spoon, evenly distribute the batter throughout the muffin tin.  Usually, you’ll want to fill the tin 2/3 to 3/4 of the way full.  The muffins will rise as they bake and not overfilling the tin will ensure that the batter is cooked all the way through.  If you overfill, the outside of the muffin will burn and the inside will not be cooked thoroughly.

Step Five – Baking

Place the muffin tins side by side in the oven.  Baking usually takes about 25 minutes.  I would check the muffins at about 22 to see if they are done though.

Step Six – Post Oven

Almost as soon as I pull the muffins out of the oven, I flip them out of the tin like the picture to help them cool.  About 10-15 minutes later, I take them out of the tin entirely.

These muffins are great served warm and topped with a little bit of butter.  They stay fresh and moist and pair excellently with hot coffee for breakfast as well.  Health wise, they have about half the amount of sugar as most similar recipes and have the applesauce and pumpkins for extra fiber and nutrients. For other healthy options, you can add flax seed, or substitute some of the flour for oats.

20180915_102421Well, I hope you enjoy these pumpkins muffins.  I think they make a fantastic and somewhat healthy fall treat and are fairly easy to do making them a fun learning activity for your kids.

If you tried this recipe and would like to add some advice or something you did different, please leave a comment in the comment section.  As always, please follow the blog by clicking on the link in the lower right corner of your screen.