What I like most about creating gluten-free baked goods is combining a range of flours, particularly whole-grain and nut flours, to replace the wheat flour that one would normally find in a cake or muffins. Small amounts of quite a few flours help achieve a better texture than just a single variety.
I don’t know about you, but I cherish brown bananas. Not for my cereal. Not banana splits. Not even for smoothies. I weave the soft, sweet gems into the best banana muffins you’ve ever tasted.
If you buy bananas a lot, you’ve probably noticed that their ripening speed is completely unreliable. Sometimes they last a week, other times, one day. Now it won’t matter. Add my mini muffins to your recipe arsenal and you’ll beg those yellow bunches turn brown. My muffins are super healthy too. Can you believe one slice of regular banana bread (about 3 ounces) has more than 325 calories and 10 grams of fat? That’s like an indulgent dessert. You can enjoy three of my mini muffins (also 3 ounces) for just 174 calories and 1.5 grams of fat. Now that’s a treat! Plus, I make the batter in a food processor so the entire process takes about 3 minutes.
Every week we post healthy eating ideas from our readers, and every week our readers come back with even more tasty suggestions. On this week’s menu: roasted shrimp, salmon wraps, and whole-grain pasta to fool the pickiest eaters.
Everyone who tries these chocolate chip muffins asks for the recipe. I’ve made them for everything from brunch to dessert. They’re easy to make and a healthy way to get your chocolate fix.
Every Sunday, I face the same dilemma: What can I do with all of these over-ripe bananas? Sunday’s also the day my daughter and I play around with our latest fascination — baking healthy muffins. Well, this recipe tackled both those conundrums.
When searching for muffin recipes, I look for options that include fresh fruit, a dairy source and, most importantly, don’t resort to using butter. These muffins, originally from BBC Good Food, called for buttermilk, which I traded for low-fat, plain yogurt. The switch means they only keep for a couple days, but they don’t last that long anyway! I also swapped in some whole-wheat flour and added honey instead of all that brown sugar.
My daughter suggests new fruits to experiment with each time. This last time around we added in fresh blueberries and strawberries with great success. – Narissa Wild
The word “healthy” can get tricky. Lots of foods get labeled good-for-you or may seem low-cal, but they’re anything but. Here are 9 of the biggest offenders.