How was your weekend?

I was really hoping to capture Snowwhite & the Huntsman, but didn’t bypass to it. Have you seen it? Charlize Theron appears unbelievable within the previews. I hope I look that great when I’m 35. If I keep running like I have already been I might get there.
On Friday my pal and I were supposed to get up at 6am for the 6-mile run. We’re attempting to train for any marathon… or simply operate really long distances when i haven’t made a decision if I’ll do it. Anyway neither of us could easily get out of bed so we chosen an evening operate instead… which was awful. Miserable even! I thought I was going to die; the sun was beating on my face and I was actually sweating waterfalls. It had been 90 degrees out and rather than 6 mls, we made a decision to run 9. I thought someone would have to scoop me faraway from the pavement and place an IV in my arm. But we made it!
Even though at times running could be torture, I usually feel great soon after; like I possibly could run another 9 kilometers… or at least bake some quite incredible banana muffins like these.
Baking muffins seems like the only appropriate move to make with all the leftover ripe bananas just sitting on the kitchen counter. It happens on the weekly basis. Most likely because they’re only 19 cents at Investor Joe’s – and I’m by no means one to shun much (especially when you grocery shop as much as I do). It’s why I make an obscene amount of banana loaf of bread , banana cupcakes … oh, and my fresh favorite? Banana Snow Cream Baking items with bananas simply makes my pulse.
I first made these a month ago when visiting my grandparents. I needed to bake something special for my grandpa-who happens to LOVE everything banana. I mean, we’re obviously related.
He’s also got several heart attacks so I didn’t want to provide him something unhealthy (like the bacon and muffins-the-size-of-my-head my grandma makes him EVERY MORNING). I’ve included the nutritional info for these at the bottom of the post.
Seriously actually healthy banana muffins hardly ever disappoint.
I don’t know about you, but some mornings I want to like a baked great and not experience guilty about any of it. These better-for-you banana muffins make that happen with basic swaps to slice fat and calories.
Using very ripe bananas provide natural sweetness for the muffins (signifying you don’t need to use just as much sugar). Darkish sugar can be slighty sweeter compared regular brown sugar, so I opted for that. I swapped the butter for non-fat greek yogurt (mega proteins), making the muffins moist and deliciously appealing. Adding egg whites vs. entire eggs reduces the fat and calories.
A brown sugar-walnut crumble was completely necessary though. The walnuts put in a touch of good fats as well as the crumbly topping… DIVINE!
My grandpa gobbled them up in under two times and my
competitor
grandma even asked me for the recipe. That says something since she makes everything delicious from nothing.
I don’t think I have to tell you that these are especially best for midnight snacking. Warm them up and spread with creamy peanut butter. Muffin heaven!
But then once again, when isn’t a muffin good?
Better-For-You Banana Muffins with Dark brown Sugar-Walnut Crumble
1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 tablespoons butter, melted
2 egg whites
1 teaspoon vanilla
1/4 cup non-fat plain greek yogurt
2 1/2 tablespoons milk of preference (skim, soy, almond, coconut, etc)
For walnut crumb topping:
2 tablespoons flour
1/4 teaspoon floor cinnamon
Directions
Pre-heat the range to 350 levels and range 12 muffin mugs with paper cups or spray with nonstick aerosol.
In a large bowl mix flour, baking soda pop, and salt collectively. In a separate bowl combine bananas, brownish sugars, vanilla, cinnamon, non-fat greek yogurt, egg whites and melted butter. Mix banana mixture into the flour mixture just until combined and add milk. Batter is going to be thick. Fill each muffin cup 2/3 full.
In a small bowl blend brown sugars, 2 tablespoons flour, walnuts and cinnamon. Cut in 1 tablespoon of butter until combination can be crumbly. Sprinkle evenly over the top from the muffins. Place in to the oven and bake for 20-25 moments or until a toothpick placed into middle of muffins comes out clean.
Instead of butter, you should use a vegan friendly alternative, or a healthy oil such as coconut
Muffins freeze good, simply wrap individually in plastic material wrap and stay in freezer
% Daily Value
Total Fat 4g
Hello!!
My variations: We omitted the butter ( totally didn’t effect the muffins) and added half a banana instead, added a teaspoon of flaxseed, used 1 1/4 whole wheat flour, and used full-fat greek yogurt.
Never achieved such moist and delicious results, I admit.
A-M-A-Z -I-N-G!
Oh, also We utilized one egg, rather than 2 egg whites.
SUPER HEALTHY!! Love it!! Ate it right out of the oven on breakfast! yumm
Great blog! I have already been inspired to make more!
Rebecca
Joline

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