Healthier Banana Raisin Muffins
One thing I always purchase in obscene amounts is bananas. They are not only the food of the gods, but you can get like 10 bananas for under 2 bucks [especially when they are in season]. When it comes to the “art of banana shopping,” I am extremely strategic about the ones I pick out. If you buy an entire bundle of 8- they brown at the same rate. This is why you need to purchase an array of ripeness.
The perfect banana in my opinion is golden yellow- just about to turn spotty. I’m not the biggest fan of the extremely ripe kind; it’s the texture that does it. I do have to say that brown banana is not always a bad thing though.
Banana bread tastes so much better when the nanners are overly ripe and spotty. The browner the banana, the sweeter the taste; perfect for no sugar added banana muffins! Healthy and naturally sweet. Now, that’s my kind of muffin!
Drizzled with agave nectar (or honey).
Can I please show you something high.larious?
Yup, that was my make-shift photo sesh. I draped fabric from the light fixture. The lighting was perfectly shining through our kitchen window and I couldn’t resist! My mom walked in the kitchen a wee bit confused.
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Last night the brother went to PROM! So many memories from my high school days were flowing.
What a stud.
So precious! Actually, my dress from my junior prom was recycled!
Me Maggie and Sister
Seriously, how gorgeous does Maggie look in that dress? So elegant and confident!
HAHA. Can you guess which one is me? That was 4 years ago exactly. At least I know my dress is still in style. I also wanted to note how photography technology has changed. So crazy what cameras can do today.
I also ran into one of my high school friends, Angel, last night at the Prom festivities. Um seriously? Could she get any more beautiful?
Me and Angel
Today’s plans include running along Lake Michigan and the Brewer Game!! Yippie!
Happy Weekend
-L
How do you prefer your nanners?
Healthier Banana Raisin Muffins
Ingredients
- 2 large bananas, exremely ripe
- 1/2C whole wheat pastry flour
- 1C all purpose flour
- 1T vanilla almond milk
- 1/4C agave nectar
- 1 tsp baking soda
- 1 large egg
- 1t salt
- 1/2C raisins
Instructions
- Preheat oven to 350 degrees and spray a cupcake tin with nonstick cooking spray (or line with cupcake liners).
- 2. In a large bowl, combine dry ingredients. Set aside.
- 3. In a medium sized bowl, mash 2 bananas until they become a liquid-like consistency. Combine egg and agave nectar. Then, poor liquid ingredients into dry ingredients and mix. You may need to add a little more almond milk or a another tablespoon of whole wheat pastry flour depending on the consistency.
- 4. Fill cupcake tins about 3/4 of the way and bake for 35 minutes (I filled 10 cupcakes). I would suggest checking your muffins after 25 minutes and rotating. Let cool for at least 15 minutes before removing, or you will have disaster.
