This is a work in progress — expect to see variations on this recipe in the future with more flavors added. But as is, it’s a pretty good “basic” muffin recipe. It has a really nice bready texture, despite being a “quick” bread. It’s a little plain for eating on its own (unless you just enjoy eating bread, which I do, actually), but works very well with sweet or savory spreads — peanut butter, nutella, cheese… Since it’s so low in sodium, you can splurge a little on a nice chunk of cheddar or brie and not feel too bad about it.
Banana Cheese Muffins
Makes 12 muffins
- 2 over-ripe bananas
- 1 cup unbleached all-purpose flour
- 1 egg
- 1 cup whole wheat flour
- 1 cup milk
- 1 cup oat flour
- 1/2 cup fat-free plain greek yogurt
- 1 tbsp low sodium baking powder
- 4 oz Emmi Emmentaler Cheese, grated
- Preheat oven to 350. Spray muffin pan with olive oil.
- In large mixing bowl, mash the bananas.
- Stir in the all-purpose flour. Note: if your bananas are not over-ripe, they will have less moisture in them. If the batter is too hard to stir, add a little extra milk to moisten it.
- Mix in the egg.
- Stir in the whole wheat flour.
- Gradually stir in the milk.
- Stir in the oatmeal flour and the baking powder.
- Stir in the yogurt and the grated cheese.
- Fill the muffin tins with the batter.
- Bake at 350 for 30 minutes or until toothpick comes out clean. Let cool before removing from muffin pan (or eat hot but broken muffins).
Serving size: 1 muffin.
Each serving has the following:
DASH food groups: Grains: 1; Fruits: 1/6; Meats: 1/12; Milk: 1/3