Happy Monday my friends! I hope you had a wonderful weekend and ready to set some goals. My goals this week are to start my calligraphy lesson and to catch up with at least 1 friend. What are your goals?
Today I want to share with you a new, healthy recipe. During the #eatpretty15 challenge I was craving some yummy muffins. Since we eliminated processed foods, I decided to try a new whole wheat recipe. I’m not going to lie to ya’ll- these came out terribly the first time I made them. They weren’t sweet enough and they seriously tasted like paper. I’m all about eating healthy but I’m not about food tasting like paper! So back to my experimental kitchen I went!
The second time around they came out a lot better and I figured out what I was doing wrong. So in order for this recipe to be successful you need to use very old, black bananas. If you use bananas like the ones pictured above, your recipe will not have enough moisture or sweetness. Crazy how that will alter your recipe right?
These muffins are perfect for your little ones because they are a healthy alternative to breakfast bars or regular muffins. I personally love a warm muffin for breakfast so I eat mine with a cup of coffee in the mornings. Yum!
So what exactly are whole grains and why are they good for us? According to the Academy of Nutrition and Dietetics, whole grains contain three parts: the bran, the germ and the endosperm (refined grains only contain the endosperm). The bran and germ help keep your body healthy, your skin glowing and your hair shiny. Including whole grains as part of a healthy diet has been shown to help reduce cardiovascular disease, lower body weight and reduce incidence of diabetes. Some whole grains are barley, quinoa, oats, brown rice, or whole-grain pastas, breads and cereals. Make sure to check the ingredient list for “whole grain.” To make white flour for baked goods, nutrient-rich parts of the grain – bran and germ – are removed.
Transitioning to whole wheat might be difficult for you at first. It definitely takes some time to get use to the texture and taste of whole wheat. In the beginning you could try doing half white flour and the other half whole wheat. Every time you bake, slowly replace the white with the whole wheat flour.
Whole Wheat Strawberry Banana Muffins
- Preheat the oven to 325°F, and lightly coat 8 muffin cups with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil or butter, egg, and vanilla. Stir in the mashed banana, honey, and yogurt, mixing thoroughly until no large lumps of yogurt remain. Add in the flour mixture, stirring just until incorporated. Fold in the strawberries.
- Divide the batter between the prepared muffin cups. Baked at 325°F for 22-24 minutes, or until barely firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before turning out onto a wire rack