I make these muffins when I want to watch my consumption of sugar and carbs but still want something sweet.
"Bruta ma Buona"?
The Italians have a cookie called the bruta ma buona. It means ugly but good. It's a good description of that cookie—and it sort of describes these muffins, too. They aren't exactly ugly, but they're not pretty, either. On the other hand, they sure are good. My husband, who is a fussy eater, loves them.
They say don't judge a book by its cover. Well, that's what I would say about these muffins. Something doesn't have to look beautiful in order to taste delicious. I made these muffins because even though we have to watch our intake of sugar and carbohydrates, we still want something sweet. It's sort of in our nature.
My granddaughter likes these muffins, too; she eats them as an after-school snack with a glass of milk. So give them a try, and you will be delighted.
How These Muffins Came About and Some Health Information
I have been experimenting with making sugar-free and low-fat desserts. Recently, I had two very ripe bananas, which were perfect for baking, so I decided to make muffins. Not all of my dessert experiments have come out well, but these muffins did, to my delight.
I substituted a sugar substitute for the sugar, and instead of melted butter, I used unsweetened applesauce. Applesauce contains fiber and vitamin C. Also, instead of 1 1/2 cups of all-purpose flour, I used 1 cup of self-rising flour and 1/2 a cup of almond flour, which is very low in carbohydrates and contains fiber, manganese, protein, and vitamin E.
To add a little crunch and texture, I toasted 1/3 of a cup of walnuts, which are also very healthy. They are a good source of protein, fiber, and heart-healthy fats.
Of course, bananas are also very healthy: they are high in potassium and have good levels of protein. Potassium helps the muscles contract, helps keep the heart beating regularly, and helps with blood pressure as well.
|Prep time||Cook time||Ready in||Yields|
Yields 12 muffins
- 2 bananas, mashed
- 1/3 cup walnuts, toasted
- 1 cup self-rising flour
- 1/3 cup almond flour
- 1 teaspoon baking soda
- 1/4 cup + 2 tablespoons white sugar substitute
- 1/3 cup applesauce, unsweetened
- 1 teaspoon vanilla extract
- 1 egg, room temperature
- Preheat oven to 350°F. Spray muffin pans with a non-stick spray.
- Toast the walnuts in a small pan over medium heat until they are slightly browned, about 8 to 10 minutes, tossing once or twice. When you can smell them, they are done.
- Mix the flour and baking soda in a medium bowl and set aside. In another bowl, mix the bananas, egg, sugar, applesauce, and vanilla.
- Mix in the wet ingredients with the dry ingredients with a wooden spoon until well incorporated; then stir in the nuts.
- Spoon the batter into the prepared muffin tins. Bake for 20 minutes or until a toothpick inserted comes out clean. Enjoy!
© 2019 Rachel L Alba