Recipe Review: Banana Bread Muffins
1 cup mashed bananas (3 bananas)
½ cup unsweetened applesauce
4 tbsp buttermilk
1 tsp vanilla
6 egg whites
1 tsp baking soda
1 ½ cup whole-wheat flour
½ tsp salt
1 ½ cinnamon
½ cup walnuts
Preheat oven to 350 and fill muffin tin with muffin liners.
Combine bananas, applesauce, Splenda, buttermilk, vanilla and eggs. Mix.
Combine flour, baking soda, salt, cinnamon and nuts separately.
Combine with liquid mixture
Place ¼ cup of mixture into muffin tin. Cook for 20 minutes on middle rack or until toothpick comes clean. Makes 16-18 muffins.
Ease if Preparation: This recipe was easy in some regard but tricky in others. For the most part, all the directions require is a lot of mixing ingredients and filling the muffin tins. The hard part was deciphering the ingredients and directions because they were fairly incomplete, which I will discuss in the “quality of recipe” portion of the blog. These muffins are very quick and can be cooked by even beginner level chefs.
Quality of Recipe: This recipe has issues in its ingredients list. While putting the items together I noticed the inaccurate measurements and lack of detail. Just looking at the huge amount of Splenda incorporated in this recipe, I chose to only put in ¾ cup and then taste the batter to see if that was sufficient. It was sweet enough so I suggest using only half the amount of Splenda recommended in the ingredients list. Also, walnuts from the grocery store come in large whole pieces and according to the recipe you put them in their whole form into the batter. I chose to put the walnuts in a Ziplock and crush them up. I then measure out ½ cup of the crushed nuts to put into the muffin batter.
Taste: These muffins are great! They are very moist, most likely from the fresh bananas, and have good flavor. These would be perfect for breakfast because they contain both fiber and protein and are only 83 calories. They are very filling and would be even tastier toasted with a little peanut butter or regular butter.