Hearty Wheat Banana Muffins
I’m still perfecting my low fat cake/cupcake/muffin recipes. I know I’m delusional when I say I want to make a cupcake, cake or muffin that has the similar texture, crumb, and lusciousness that the full fat version does. This idea came to me last night as I was trying to get back to sleep. *note to self Mexican on Friday after 2 scotch and waters = heartburn at 1am* Yeah…it wasn’t pretty.
They should have some whole grains in them. I know. I said I’m delusional. That means I’m going to have to buy more whole wheat pastry flour. That bag lasted me forever until I started baking. Thank you Pamela’s Heavenly Treats! I won a bag of mix from her. I think that’s what started the whole cake thing for me.
The problem with whole wheat anything in pastry is that it makes it dense. Denser than I want it. I’m working on that. I’m hoping this weekend that I can come up with something based on this idea I had last night.
I need to look at the science behind the ingredients to see how I can get them to really work in my favor. I don’t want ingredients that aren’t available in your regular grocery store, so nothing fancy. No Xantham Gum or something like that.
So. That’s my plan! Everyone is loving all my attempts at solving this problem. They complain, “You’re trying to make us fat!” I retort, “No, I’m not! They’re low fat and have whole wheat flour in them.” “Really?” “Yup!” “Awesome!” Even the caramel in the macarons I took in was fat free. That blows their mind.
Preheat oven to 350. Combine flours, baking soda, baking powder and salt in a medium mixing bowl. Stir with a whisk to break up any lumps. Set aside.
In a large mixing bowl, beat the sugar, eggs and bananas together until light and fluffy.
Add half and half and milk; stir to combine. Add vanilla bean paste and vinegar; stir to combine. Add the dry ingredients to the banana mixture and stir until just combined. Line 16 muffin tins with liners and spray with cooking spray. Fill each liner 2/3 full of batter. Bake at 350 for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and cool in pans 5 minutes. Remove from pans and place on racks until completely cooled. Serve with your choice of glaze or toppings.
Hearty Wheat Banana Muffins
Ingredients
- 1 cup whole wheat pastry flour
- 1/2 cup cake flour
- 1 1/4 cup all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 cup fine sugar
- 3/4 cup ripe bananas, pureed
- 3/4 cup egg substitute
- 1/2 cup fat free half and half
- 3/4 cup skim milk
- 2 teaspoon vanilla bean paste
- 1 teaspoon cider vinegar
Instructions
- Preheat oven to 350.
- Combine flours, baking soda, baking powder and salt in a medium mixing bowl. Stir with a whisk to break up any lumps. Set aside.
- In a large mixing bowl, beat the sugar, eggs and bananas together until light and fluffy.
- Add half and half and milk; stir to combine.
- Add vanilla bean paste and vinegar; stir to combine.
- Add the dry ingredients to the banana mixture and stir until just combined.
- Line 16 muffin tins with liners and spray with cooking spray.
- Fill each liner 2/3 full of batter and bake at 350 for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool in pans 5 minutes. Remove from pans and place on racks until completely cooled.
- Serve with your choice of glaze or toppings.
I am planning on making banana muffins this week too 🙂 These look great!
Let me know if you try them out. Thank you for stopping by.
These look like a yummy treat!! Thanks for sharing and I hope you have a great Saturday!
They must be. They vanished at work. I hope you had a great Saturday, too! 🙂