Banana Muffins and the Sugar Conundrum

It has only been since I started doing so much baking and cooking that I have realized just how much sugar is in food. Yes, I was aware there is sugar in most foods I love, but I don’t think I realized just how much there was.

Sugar and flour seem to be packed with calories as well as high in sugar and carb count. But how does one not bake with these two staples?!

I am experimenting with changing up my recipes to make them even healthier than they are now, but it is a time-consuming process.

Anyway, this is a recipe that I have made numerous times, which has given me the opportunity to tweak it a bit over time. It’s also a recipe I am determined to make even healthier (eventually.)

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Banana Muffins

  • 1/2 cup vegan butter
  • 1 cup granulated sugar (coconut and date sugar will work too)
  • 2 “flax eggs” (1 tbsp ground flax + 3 tbsp warm water= 1 flax egg)
  • 3 ripe bananas
  • 2 cups flour (I use either whole wheat or spelt)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tsp salt (just a pinch)

Adapted from AllRecipes.com 

Pre-heat the oven to 350 degrees.

In a small bowl, mash the bananas until there are no chunks left (the riper the banana, the easier this is.)

In a medium/large bowl, mix the butter and sugar together until fluffy (I use a mixer instead of mixing by hand to speed up the process.)

Ground the flax (I use a bullet, which works amazingly) until it is a powder texture.

In a small dish, mix together the ground flax with the warm water to make the flax eggs. Mix together until the mixture looks slightly jellyish.

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Pour the flax egg mixture into the sugar/butter bowl and mix together. Then add the mashed bananas to the mixture.

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Add the flour, baking powder, baking soda, salt, cinnamon and vanilla extract and mix until combined and smooth.

Feel free to add chocolate chips, almonds, cranberries, blueberries or anything else that appeals to you!

Pour into muffin tins and bake for 15-20 minutes, depending on the size of the muffin tin.

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Muffins should be a light golden brown when ready.

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Here is the nutrition info for one muffin in a 12 serving recipe:

  • Calories: 236
  • Fat: 11g
  • Sodium: 1mg
  • Sugar: 16g
  • Carbs: 21g
  • Fiber: 3g
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