A friend of mine is having a brunch tomorrow, and I offered to bring muffins. I haven’t made these in a while! They started with my mom’s classic banana bread recipe, and have been through several incarnations. I fiddled with the recipe until I found this combination of yogurt and flax, which yields moist, soft muffins without the cup of oil that the original recipe calls for! I also cut down on sugar (original recipe calls for 1 cup of brown and 1 cup of granulated) and use whole wheat flour. The spices make up for the lack of sweetness, I think, although I don’t think many people miss that tooth-breakingly sweet taste.
You can substitute in pumpkin puree or mashed banana for the applesauce (both of which I have on hand, oddly enough, but my friend requested apple). I’ve also used 1/4 cup brown sugar with 1/4 cup honey, with good results.
Really! They’re healthy! Just don’t tell anyone, because I don’t think they’ll believe you…
1/2 c non-fat plain yogurt
1/2 c. brown sugar
2 c. apple sauce (i use homemade, which doesn’t have any sugar in it)
1 t. vanilla
1 c. whole wheat flour
1/4 c. milled flax seed
1 t. baking soda
1 t. baking powder
1 t. cinnamon (I usually put in even a bit more)
1/2 t. cloves
1/2 t. nutmeg
1/2 t. salt
•• if you want to make them less-healthy, you can throw in some chocolate chips or crushed walnuts for added deliciousness.
0. Preheat oven to 350 degrees F.
1. Sift together dry ingredients in a bowl and set aside.
2. Beat together yogurt, applesauce, and brown sugar. Add vanilla and eggs and beat until smooth.
3. Add dry ingredients to wet a little at a time, and mix until just incorporated. The batter will be light and almost yeasty-looking (borderline ‘foamy,’ if you know what i mean).
4. Scoop batter into prepared muffin tins (1/4 c batter for standard tins). Sprinkle some cinnamon and/ or oats on top for an extra little flair 😉 . Bake for ~ 10-15 min, or until the tops are springy but not sticky when you poke them.
Makes 18 muffins.