My Inspiration . . .

Hello, and welcome to KT Made It, where I share my favorite dinners, desserts and more! I love trying out new recipes, and finding ways to make them healthier & happier on the hips.

Hope you find some you can enjoy too!

Wednesday, April 6, 2016

Banana Bread Muffins

I have posted this recipe once before, but I made a couple of adjustments that I just had to share! These are so yummy!!
{ Prep Time: 12-15 mins / Cooking Time: 18-20 mins / Yields: 18 muffins }

For the muffins:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 tsp cinnamon
1 tsp baking soda
1/2 tsp table salt

2-3 medium ripe bananas (I wait till the 'nanas are completely brown - but NOT MOLDY)
2 large eggs
1/2 cup unsweetened applesauce **
1/4 cup honey
1/4 cup water
Baker's Joy Cooking Spray (or muffin liners)

For the scrumptious sugary topping:
2 Tbsp sugar
2 1/2 Tbsp light brown sugar, packed
1 tsp cinnamon

** I have been substituting unsweetened applesauce in place of oil every chance I get, and no one can ever tell the difference! Makes a HUGE difference in calories and fat content in the muffins. **

1. Preheat your oven to 350 degrees. Spray muffin pans with Baker's Joy (or spray with butter flavored non-stick cooking spray, then lightly sprinkle all-purpose flour into cups. Make sure to dump out extra flour). Or, take the easiest route: use cupcake liners.
2. In a small bowl, sift together the first 6 ingredients; then set aside. In a large bowl, mash the bananas with a fork or a potato masher; then add the eggs, applesauce, honey and water; mix just until smooth.
3. Add the dry ingredients to the wet, and stir until just combined. Pour the batter into your prepared muffin tins. Since you will have 6 empty muffin cups, fill them with about 1/4" water. (This will evenly distribute the heat over the pan, ensuring that all muffins cook the same.)

For the topping:
In a small bowl (with a lid), add the 2 Tbsp sugar, the 2 1/2 Tbsp light brown sugar, and 1 tsp cinnamon. Pop the top on, and shake it like a polaroid picture ;-) Using a small spoon, lightly sprinkle a thin sugary layer on each muffin. (The topping is optional, but strongly suggested as it gives the muffins a crispy, sugary finish!)

4. Bake the muffins for 18-20 mins, until a toothpick inserted into the center of the muffins comes out clean. Cool in pans for about 10 minutes. Gently slide each muffin out of pan (be careful not to dislodge the sugary topping) and place on wire racks to cool completely.

Adapted from a banana bread recipe found on

No comments:

Post a Comment

For more recipes . . .

If you'd like to see more recipes, click on the "older posts" link on the bottom right side of the blog!