Happy Easter!! How are y’all celebrating Easter today? We actually celebrated last night with my husband’s aunt and uncle. His uncle is a grill master! I swear everything he grills turns out absolutely amazing. Last night we had grilled lamb chops, brats, and roasted veggies. I loved it. It was a beautiful Texas evening so we got to eat and hang out on the porch all evening. Hopefully your morning has been filled with egg hunts and yummy food.
This recipe is so good. It’s moist and sweet, just like you would want a banana muffin to be. Jacob inhaled them every day until there were none left. Each muffin is only 93 calories, so you can eat more than one!
Banana Bread Muffins
Nutrition per serving
Calories: 93 | Carbs: 18 | Protein: 2 | Fat: 1
- 3.5 Medium or 4 Small Bananas, mashed
- 2 oz Unsweetened Applesauce
- 1 3/4 cup All Purpose Flour
- 3/4 tsp Baking Soda
- 1/4 tsp Salt
- 2 TBSP Butter
- 1/2 cup Brown Sugar
- 2 Large Egg Whites
- 1/2 tsp Vanilla Extract
Preheat oven to 350. Place muffin liners in muffin tin (you can also grease the tin if you prefer not to use them). In a bowl, mix together the flour, baking soda, and salt. In a stand mixer (or with a hand mixer), cream together the butter and brown sugar. Once those are creamed together, add in the egg whites and vanilla. As the mixture begins to thicken slightly, add in the applesauce and bananas. Once this is all combined, begin slowly adding in the flour mixture with the mixer running. It’s important not to over mix. Using a cookie scoop or measuring cup, evenly scoop the batter into the muffin tins filling between 1/2 and 3/4 of the way up. Remember that it will rise. Bake in the oven for approximately 20 minutes or until a toothpick inserted in the middle comes out clean. Eat up and enjoy!