I always like to make my kids some kind of baked good on Sundays and warm them up for breakfast or pack one in their lunch for the first few days of the week...preparing ahead is always my motto.
Today I opted for Whole Wheat Toffee Banana Muffins because I had 3 bananas that had lots of brown spots and now my kids won't eat them, unless they are mashed in bread and they don't realize they are. And I love using every last bit of food and wasting nothing. I save a lot of money doing this and I love that it forces creativity. Today I tried some healthier substitutions as part of my secret plan to change their diets, and I feel pretty successful!
WHOLE WHEAT TOFFEE BANANA MUFFINS
What you need:
3 very ripe bananas, mashed
1/3 cup applesauce, unsweetened
1/4 teaspoon cinnamon
1 1/2 cups whole wheat flour
1 1/2 teaspoons baking powder
1/4 baking soda
pinch of salt
1/3 toffee pieces. plus more for top
Preheat oven to 350 degrees, line a muffin tin with liners and spray the liners with cooking spray. In a medium size bowl, mix the dry ingredients with a whisk to make sure they are fully combined and there are no lumps. In a blender or food processor mash the bananas, egg and applesauce. Once combined pour into the bowl with the dry ingredients and mix. Add toffee pieces, if you would like to add nuts, walnuts would be great...my kids would never eat it once they've spotted a nut so I left them out.
Bake for 18 to 20 minutes, testing to make sure they are cooked through. Cool on a wire rack and serve the next morning, they are always much better the next day.
This recipe is adapted from Better Homes and Gardens Cook Book. I added the toffee instead of nuts because I think toffee bits are one of my best kept baking secrets. I also made substitutions for white flour to whole wheat and the fat has been replaced by applesauce. Next time I'm going to try almond flour and whole wheat flour and see what happens. Enjoy!