I must say that I feel really silly posting this today because it is only my 2nd post. I keep asking myself, “Will anyone read it? Or am I just posting things into midair?” Ah well, we’ll see where it goes!
I made these little banana bombs last night after dinner. I was so excited to blog about my yummy recipes that I decided to try a new one! I had two sad-looking bananas sitting on my counter, so I thought, “How about some banana muffins?!” And of course they aren’t just any muffins….no…they are mini muffins!
Whole Wheat Banana Muffins:
These muffins are whole grain, vegan, and of course sugar-free!
- 1 cup whole wheat flour
- 2 Tablespoons ground flax
- rounded 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup milk substitute (i used almond milk, but soy, rice, hemp, or cow’s would be fine, too)
- 2 Tablespoons olive oil (or coconut, vegetable, grapeseed..)
- 2 ripe bananas, mashed
- round 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon vanilla
- 1/2 cup of chopped walnuts (optional. can substitute almonds or dried fruit, too)
Preheat oven to 350*. Mix together all of the ingredients, but add the baking soda last. Line muffin pans with liners (i used adorable mini muffins!). Then, fill each muffin with batter to the rim. For mini muffins, bake for 20 minutes (makes 20 muffins). For regular muffins, bake for 25 minutes (makes 10 muffins). To make banana bread, double the recipe and bake for 30 minutes.
MMMMmmm….I had these little babies for breakfast this morning, and for dessert during lunch. I’ll probably eat them again for a snack tonight, too! (P.S. don’t worry, I’ll tell you my “butter” recipe later)
Thought-provoking, mind-prodding question of the day:
What do you want to see from me? What kind of recipes would you like sugar-free? What kind of nutrition questions do you have?
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