Stacy's Guilt Free Banana Muffins


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Stacy's Guilt-Free Banana Muffins
Preheat Oven to 400*

You Need: 1 c. white flour, 1/2 c. whole wheat flour, 1/3 c. sugar or splenda,
2 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt, 1 tsp. ground cinnamon, 1 tsp. nutmeg, 1/4 tsp. ground cloves, 1 tsp. of pure vanilla extract, 2 eggs or egg beaters that = 2 eggs, 3 super ripe medium-sized banana's (cannot be greenish or pure yellow skin; they have to be ripe.) and 1/2 c. skim milk
Optional- 5 frozen strawberries

Spray Muffin Tin with Baking Spray with Flour
In a medium sized bowl combine flours, sugar, baking powder, baking soda, salt, 1/2 tsp. cinnamon, & 1/2 tsp. nutmeg. Stir and combine well. Set aside.

In a large bowl, whisk the eggs slightly. Peel skin off banana's and break in half: add to bowl. I use a potato masher to mash banana's in well. You will have a loose-soupy mixture.
Add 1/4 tsp. ground cloves, 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, vanilla and milk.
If you are using strawberries: add the milk and strawberries to a blender or food processor and blend until fairly smooth. Then add to the banana mixture.

Gently add the dry ingredients to the wet a little at a time while combining together. Stir and Combine. Turn oven down to 375*

I use a ladle to pour the batter into muffin tins a little more than half full.
Bake at 375* for 14 minutes. Check with a toothpick. Should come out clean.
Remove the muffins as soon as you can. They will be hot. Place on a cooling rack.