Ah, Saturday! As long as the weather holds, we will be trying to climb some big pebbles up in Squamish. Sometimes the climbing days are marathon outings, other times our efforts last only a few hours. Now that we’ve returned Eddie, we no longer have the luxury of eating as soon as we get back to the car, so we tend to bring a lot more snacks with us to munch on during the day.
These muffins were the tasty product of brown bananas that needed using up ASAP. They’re really quick to mix up and are relatively healthy, as far as muffins go, using whole wheat pastry flour and only a few tablespoons of butter (or coconut oil).
You can’t beat the smell of fresh banana muffins out of the oven, and these are a perfect portable snack to fuel our little bouldering bods 🙂
- Serves: 8 - 9 muffins
- Serving size: 1 muffin
- Calories: 200
- Fat: 4.9 g
- Saturated fat: 2.8 g
- Carbohydrates: 37.2 g
- Sugar: 16 g
- Sodium: 220.7 mg
- Fiber: 1.6 g
- Protein: 4 g
- Cholesterol: 28.6 mg
- 3 very ripe bananas
- ⅓ cup Grade-B maple syrup
- 2 tbsp butter, melted (or melted coconut oil)
- 2 tbsp non-fat greek yogurt
- 1 egg
- 1 tsp vanilla
- 1 tsp baking soda
- ¼ tsp kosher salt
- 1½ cups flour (3/4 cup white flour, ¾ cup whole-wheat pastry flour)
- ¼ cup chocolate chips (or walnuts, or nothing!)
- Pre-heat the oven to 375°F and line a standard-sized muffin tin with paper muffin-cups.
- In a large bowl, mash together the bananas, maple syrup, butter, yogurt, egg and vanilla. Add the flour, baking soda and salt, and fold until just combined (don't over-mix, or muffins will be tough). If using, stir in the chocolate chips or walnuts.
- Fill the muffin cups right to the top. This is enough batter to fill 8 or 9 muffin cups, depending on how full you fill them.
- Bake for 20 minutes, or until the muffin tops turn a golden brown and a cake-tester inserted into the centre of a muffin comes out clean. Remove muffins from the tray and let cool before eating (or not...).