I’ve tried to turn over a new leaf with meal planning for the past couple of weeks. So far, this is the first week that we have actually had all of the meals on our meal plan. I feel pretty good about it…of course we are only about halfway through the week, since the meal plan starts on Mondays.
Anyway, it’s been an extra step to help keep me scheduled and also to stop us from snacking on just any junk sitting around. I recently read Salt, Sugar, Fat, per recommendation by Janssen who blogs at Everyday-Reading. It’s really well written and convinced me that I need to start feeding my family something besides packaged cereals for breakfast, since they are basically desserts because of the amount of sugar they all contain. (Ps. I highly, highly recommend this book…plus it’s quite an entertaining read.) So, I’ve planned our breakfasts, one main meal a day, and an afternoon snack. (Before you start thinking that I’m crazy, our snack is usually something easy like grapes, or crackers and hummus.)
Which brings me to these muffins.
Because I want to feel good about what I feed my family for breakfast, – and especially my one-year old daughter – I wanted to make something with a low sugar content. (Yes, I realize I did go and ruin the healthiness of the muffins by adding white chocolate chips, but you could add nuts instead.)
So if you are looking for a tasty muffin that is sure to impress guests with high sugar levels, this is not the muffin for you. (Either that or just double the sugar in the muffins, they’re too tasty to simply pass up.)
However, if you are looking for a low-sugar, healthy breakfast alternative, then you’ve found the right muffin. They are delicious (always better warm, of course), filled with lots of bananas, and best of all, easy to pull out of the freezer and reheat for a quick weekday breakfast.
- 3 cups white whole wheat flour
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon kosher salt
- heaping ¼ teaspoon ground cinnamon
- 5 ripe bananas
- ½ cup packed brown sugar*
- ¼ cup plus 2 Tablespoons coconut oil, melted
- 2 large eggs, slightly beaten
- 1 cup plain yogurt
- 4 teaspoons pure vanilla extract
- white chocolate chips, chocolate chip, or nuts for topping (optional)
- In a large bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, mash bananas.
- Add brown sugar, oil, eggs, yogurt and vanilla to the bowl with the banana. Mix well until combined.
- Pour wet ingredients into dry ingredients just until combined. Scoop out batter into muffin tins lined with paper baking cups. Sprinkle white chocolate chips on top, if desired.
- Bake at 350° for 20-25 minutes, or until toothpick inserted in center of muffin comes out clean. Remove to wire baking racks to cool.
2. If you are looking for something with a little more sugar taste, I would consider doubling the sugar or adding another ¼ cup sugar. (I don't know about you, but even though we have a tendency to eat desserts, breakfast, etc. with low sugar, if I have company coming, I always add a little bit of sugar since I figure they're not used to the taste with less sugar. Maybe I'm just weird.)