So I want to try to post every weekday, but today all I could think of to post were things that I wanted to spend some time on and I’ve got other things I need to do this morning (like make muffins), so I decided to post about that! I made a couple changes in the recipe (check out my post “My Mom’s Moist Banana Bread“).
I felt bad this morning as Cameron was having some trouble with his scooter and didn’t get a chance to eat his oatmeal, and as I waved good-bye, feeling like a terrible wife for sending him away hungry, I thought, “If only I had already made muffins, I could send a couple with him.”
That’s the joy of muffins, they’re a quick breakfast. Just make a big batch and for the next few days (or maybe just a day or two, depending on how many are in your house) you have an instant breakfast, dessert or snack.
Muffins are kind of viewed as being healthy, but the truth is they can be filled with a bunch of sugar and white flour. So here I made a couple of small changes to make them a little better for you.
- I put in 1 1/4 cups of sugar instead of 1 1/2
- Instead of 1/2 cup of oil I put in 1/4 cup of oil and 1/4 cup of unsweetened applesauce. The applesauce has no fat and adds a little fiber. Also, since I cut back on sugar the applesauce can add a little natural sweetness.
- I had some ground flax seed, which has fiber, calcium, iron and omega-3 fats. So I sprinkled a little in my measuring cup before filling it the rest of the way with flour. (Does anyone know if vitamins can be cooked out? Maybe that’s a stupid question, but will all that goodness still be there after baking?)
- And since these are BANANA muffins, that adds some natural sweetness from a healthy fruit!
Frugal Tip: After scraping the batter out of the bowl with a measuring cup, I used my rubber spatula and was able to get 2 more muffins out of the batter bringing the total number of muffins up to 22!