While making a loaf of banana bread is a tasty way to give new life to an overripe bunch, by adding other fruits to the batter, you can leave out the refined sugars and still enjoy a naturally sweet muffin. Cutting the sugar dramatically cuts the calories so each muffin is only 100 compared to these banana smoothie muffins that are 155. It also has one-quarter the grams of sugars.
This is the perfect recipe to warm up your kitchen on a cold, blustery day. And don't worry if your strawberries are a little shriveled or your grapes a little soft — just like the bananas, they bake up beautifully so they won't have to go to waste. And if it's important to you, these moist muffins are also vegan, which cuts down on the cholesterol and saturated fats.
- 2 ripe bananas
125 grams strawberries (about 12)
Half an apple
85 grams red grapes (12 to 15)
60 mL rapeseed oil
170 grams whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
- Preheat oven to 350°F/ 180°C/ 160 Fan.
- Peel the bananas, place them in a medium bowl, and mash with a fork.
- Chop the strawberries, apple, and grapes until minced, and add those to the bowl.
- Stir in the oil. Add the flour, baking soda, and salt.
- Put paper or silicone muffin cups in a muffin pan, and pour in the batter, filling each cup about three-quarters full (makes 15 muffins).
- Bake for about 18 to 20 minutes or until a toothpick inserted comes out clean.
- Allow muffins to cool on a rack, and enjoy!
Here's the nutritional info for one muffin:
Source: Calorie Count
- 15 muffins
- Total Time
- 44 minutes, 59 seconds
- Calories per serving