Who’s in the mood for a muffin? I can’t remember the last time I made these healthy banana bran muffins (originally posted here), so I think it’s about time to bring them back into our routine baking rotation. I’m really happy to say that we’ve re-purged a lot of refined sugar from our diet lately- something that I started doing about two years ago when I decided to cut sugar out of my morning coffee and to drastically cut down sugary snacks throughout the day. Now I’m the “a little coffee with my cream” kind of gal- another thing I need to work on, hahaha- and though I got into a really bad habit of making a yummy chocolate cake from scratch over the holidays (that post is coming soon), dark chocolate and homemade granola are what I try to stick to for dessert.
And let me tell you, it’s so worth it. I can’t tell you how much more energy I have when I’m not constantly craving and eating all of the sugary desserts! And when I do have an occasional piece of cake I don’t have to worry so much, knowing that it’s not a habit I’m stuck in anymore. By the grace of God, hopefully it will stay this way!
These healthy banana bran muffins is a recipe that I modified from this recipe, in which I replaced the brown sugar, butter, and white flour with honey, Greek yogurt, and whole wheat flour.
HEALTHY BANANA BRAN MUFFINS
-1/2 heaping cup of plain greek yogurt
-1/2 cup natural honey
-3 mashed bananas
-1/4 cup milk
-1 teaspoon vanilla extract
-1 and 1/2 cups whole wheat flour
-1/2 cup wheat bran
-1 teaspoon baking powder
-1 teaspoon baking soda
-1/4 teaspoon salt
-1 teaspoon cinnamon
-1/4 teaspoon ground cloves
-1/2 cup walnuts
1) Preheat oven to 375 degrees F (190 degrees C). Grease a muffin pan or line with paper muffin liners.
2) In a large mixing bowl, cream yogurt and honey together. Add bananas, milk, vanilla and eggs; mix well. Stir in flour, bran, baking powder, soda, salt, and spices; blend just until moistened. Stir in walnuts. Pour batter into prepared muffin cups.
3) Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in the cups for 5 minutes, then remove muffins and place on a wire rack to cool completely.