You can see why having overripe bananas is such a rare occurance around here. Last week when I made the carrot banana bread, my dad had given me 2 older bananas to use. This time, I guarded my last 2 bananas until it was time to make the muffins.
I am glad I did because these were awesome! My kids loved them too. I love the oatmeal on top, it makes them look healthier. The kids of course, dug into the ones I sprinkled with chocolate chips. It made them seem more like cupcakes to them.
I loved how heathy these muffins are and at only 95 calories per muffin, they make a fantastic snack. Slightly more calories with the chocolate addition. This is 100% kid tested and they loved them and didn't know they were getting a healthy treat.
I'm going to have to hide some more bananas.
Whole Wheat Banana Muffins
Adapted from GreenLiteBites
2 1/2 cups (300 g) whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
4 egg whites
2 large overripe bananas
1 cup nonfat vanilla yogurt (I use lite n fit)
2 tbsp. honey
1 tbsp. molasses
1/2 cup applesauce
1 1/2 tsp. almond extract
Topping: Either quick cooking oats or mini chocolate chips
Preheat the oven to 375. Mix the whole wheat flour, baking soda, baking powder and salt. Set aside. In a medium bowl, mash the banana with a fork. Add the egg whites, yogurt, honey, molasses, applesauce and extract. Whisk until blended. Mix the sifted flour with the banana mixture until just moistened. Don't overmix. Spray muffin pans with cooking spray. Evenly distribute the batter in the muffin tin cups. Sprinkle with either the quick oats or mini chocolate chips. Bake for about 18 minutes. Makes 18 muffins.
Total calories = 1704
18 muffins = 95 calories per muffin (without topping)
2 muffins = 190 calorie snack
Calories calculated from calorieking.com. Some numbers may be rounded or approximate.