This is a staple…one of my family’s favorites. I’ve made them more times than I can count and have a friend asking me for the recipe so I thought I’d put it here. It’s also good because I keep misplacing the recipe.
I always double the recipe and freeze them individually. They keep really well — you can warm them in the microwa
1 cup wheat bran
2/3 cup all purpose flour, level measuring cup
2/3 cup whole wheat flour
1-1/4 teaspoons baking soda
1/8 teaspoon salt
1-1/4 cup buttermilk
1/2 cup Sugar in the Raw (or any natural sugar)
1/4 cup organic apple sauce, unsweetened (or any that you like – I sometimes use a spicy applesauce for more flavor)
1-1/2 tablespoons canola oil
1 teaspoon vanilla extract
1.Position a rack in the center of the oven and preheat to 350.
2.Lightly spray twelve 2-1/4 x 1-1/2 inch nonstick muffin cups with oil. (I use TJ’s Canola Oil spray).
3.In a medium bowl, whisk the bran, flours, baking soda and salt until well combined. Set aside.
4.In another medium bowl, beat the buttermilk, sugar, applesauce, egg, oil and vanilla until frothy, using a handheld electric mixer at high speed. About 2 minutes.
5.Make a well in the center of the dry ingredients and pour in the buttermilk mixture.
6.Using a spoon, still just until combined. Do not over-mix.
7.Divide the batter equally among the prepared muffin cups.
8.Bake until the tops spring back when pressed gently in the center, about 20 minutes. (These are done for me in 17 minutes.) Do not over-bake.
9.Cool in the pan on a wire rack for 10 minutes before removing from the cups.
10.Serve warm or cool completely on the rack.
I got this recipe years ago from Weight Watchers. I don’t have the nutritional info but each muffin is 2 weight watcher points.ve or let them defrost on their own. It’s a great breakfast on the go.
Original post November 2, 2014
Perusing the internet for a healthier version of banana bread lead me to one of the best banana breads ever. I’ve made it three times now and it’s excellent. It has a little fax seed and walnuts for some omega 3s, add some dark chocolate chips (not in the recipe) and you kind of feel like you’re taking care of your heart.
Eileen’s Best Banana Bread
Originally posted November 17, 2013
3.4 ounces all-purpose flour (about 3/4 cup)
3.6 ounces whole-wheat flour (about 3/4 cup)
1/4 cup flaxseed meal
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup mashed ripe banana
1/2 cup chopped walnuts
3/4 cup sugar
1/2 cup plain low-fat yogurt
1/4 cup canola oil
- Preheat oven to 325°.
- Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (through baking soda) in a large bowl, stirring with a whisk. Combine banana and next 4 ingredients (through oil) in a small bowl. Add banana mixture to flour mixture, stirring just until moist.
- Spoon the batter into a 9 x 5–inch loaf pan coated with cooking spray. Bake at 325° for 1 hour and 15 minutes or until a wooden pick inserted into the center comes out clean. Cool for 10 minutes in pan on a wire rack, and remove from pan. Cool on wire rack.
Fat 9.2 g
Satfat 0.8 g
Monofat 3.7 g
Polyfat 4.2 g
Protein 4.3 g
Carbohydrate 30.4 g
Fiber 2.6 g
Cholesterol 1 mg
Iron 1.1 mg
Sodium 189 mg
Calcium 60 mg
Eileen Solberg, Billings, Montana, Cooking Light
Not just for horses, apples and oats are what’s for breakfast. This is how I prefer to have mine. Warning: This apple butter has addictive qualities but at 11 calories a tablespoon and zero fat, you’re in safe territory. Try it! You won’t be disappointed.
I use Bob’s Red Mill steel cut oats, follow the recipe on the bag (but I double it and refrigerate). During the week, it makes a really quick, warm and yummy breakfast. It keeps well in the fridge for a week but freezes really well also.
The apples part – I found an apple butter recipe in The Healthy Heart Cookbook (which I picked up at a thrift store for $2.99). It’s delicious and healthy and easy to make. I was really surprised at how good it is so because it really is so simple.
Original Post November 16, 2013