Wednesday, July 11, 2012

Cinnamon Swirl Banana Muffins

 Look who's at Grandma's house, Elsie!
 After a fantastic 4th with all of our family, I'm back with lots of leftover ripe bananas.  My son-in-law, Will concocted a healthier muffin. It's low-fat, thanks to unsweetened applesauce, 
and lower-carb using stevia and almond flour.  Best of all these muffins are amazingly delicious.  

Yep, this one's a keeper!

You'll end up with a perfect dozen wishing you had more...

Low-fat Cinnamon Swirl Banana Muffins 
  • 3 bananas, over ripe, smashed
  • 1/3 cup unsweetened applesauce
  • 1/4 cup sugar
  • 1/2 cup stevia, (Stevia in the Raw)
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • dash of salt
  • 1 cup all-purpose flour
  • 1/2 cup almond flour
  • 1 cup chopped walnuts, divided
For the swirl:
  • 1/4 cup sugar
  • 2 teaspoons cinnamon
Preheat oven to 350 degrees.  Spray a dark muffin pan with non-stick spray.  Mix bananas, applesauce, sugar, stevia, egg and vanilla together.  Add baking soda and salt.  Then gently stir in flours and half of the walnuts.  Be careful not to over-mix.  In a small dish combine sugar and cinnamon.  Fill each muffin cup 1/3 full.  Sprinkle with half of the sugar-cinnamon mixture and then add remaining batter, dividing between all 12 muffin cups.  Sprinkle with the remaining sugar-cinnamon and walnuts.  Bake for 15 to 18 minutes.  Remove from muffin tins while warm.

You'll go bananas trying to eat just one.  Be sure to serve with lots of love.