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

Ingredients

• 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

Instructions

1. Preheat oven to 350. Spray muffin pan with olive oil.
2. In large mixing bowl, mash the bananas.
3. 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.
4. Mix in the egg.
5. Stir in the whole wheat flour.
6. Gradually stir in the milk.
7. Stir in the oatmeal flour and the baking powder.
8. Stir in the yogurt and the grated cheese.
9. Fill the muffin tins with the batter.
10. 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
Sodium: 27mg
Calories: 162

Françoise