Healthy Happy Banana Muffins - High Fiber, Low Fat Recipe

After my last couple of muffin attempts were a little richer than I want to eat for an any day breakfast. Miranda came to the rescue and offered up her Banana Muffins Recipe. I had to try it. I bought organic bananas and diligently let them get all brown and spotty on the counter. Today I mixed up her muffins. They were quick to put together and they did indeed puff up and look very muffin-y. There is no oil and no sugar added to this recipe. I think next time I make them I'll add a couple tablespoons of honey.


The best part is they meet my nutritional requirements: low fat and high fiber. One muffin is 130 calories, 3 grams of fat and 3 grams of fiber for a Weight Watchers Point value of 2! Excellent, this is what I was looking for in a muffin! If you are looking for a healthy snack or breakfast this is it. Enjoy!

Healthy Happy Banana Muffins by Miranda

3 large bananas, well ripe. (last time I used four bananas and just increased all other amounts by 'a little bit' and had to cook another 5-10 minutes.)

3-4 medjool dates pitted and chopped (not part of the original recipe, but I think they are what make these so freakin' delicious)

1 bigish egg

1 teaspoon cinnamon (I combine straight cinnamon and pumpkin pie spice)
1 teaspoon baking soda
1/2 teaspoon sea salt
1 1/2 cup wheat flour (I've used both just regular whole wheat flour, and flour I've freshly ground from dehydrated, sprouted whole wheat.)
1/3 cup applesauce (you could sub butter per the original recipe, but why!?)

Step 1:  Mash naners, add cinnamon and egg - beat it a little. Add apple sauce and mix. Top with the dry, mix together, mix into the wet. Fold in dates. 

Step 2:  Plop into muffin tins - you can make them small or big. They will puff up. The last two times I've filled the tins all the way and got very nice, muffiny looking muffins. Bake at 375 for 20 minutes.

Last time I added some chopped pecans and shredded coconut for variety. SO GOOD. but had to cook a little longer.