I should probably be more specific in my interpretation of banana bread this go-round. How about low-fat, high-fiber apple banana oat muffins? Yum.
I was looking around on one of my favorite recipe sites, allrecipes.com, for a cupcake recipe to convert to gluten-free. I came across a couple of banana cupcake, apple banana cupcake, and banana oat cupcake recipes and it dawned on me that I had never thought to use these ingredients together. It also dawned on me that I could make my own low-fat recipe (adapted from compiling a few of the ones I saw) and it would be a super healthy breakfast. The best part is that everything in these muffins is stuff you probably already have.
- 1 cup mashed banana (I used two bananas)
- 1/2 to 1 apple, peeled, cored, and chopped
- 1/2 cup applesauce
- 1/2 cup brown sugar
- 1/4 cup honey
- 2 eggs
- 1 & 1/2 cups gluten-free flour blend (I used Pamela's GF baking mix)
- 1 cup gluten-free oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
I definitely ate one of these for dessert. And will be eating another one in about 12 hours when I have breakfast. De-lish.
You can really taste the apple in these. Part of me really likes the chunks of apple, and the other part of me thinks I should have cut them up a little smaller. Oh well - at least I know I'm eating fruit in my baked goods! The banana doesn't come through as much, but there's definitely a hint of it in the background. The muffins came out very moist, and they are pretty dense - definitely a hearty breakfast...at least compared to my usual on-the-go type breakfast, if I get to eat it. This is like a portable bowl of oatmeal with apples and bananas and a touch of cinnamon. It's going to go fabulously with my coffee.
Off to work on school stuff. Good night!