A lightened up banana muffin with a swirl of cinnamon sugar...
Muffins are a great way to keep your portion size in check and they are so easy to throw together. I really don't make muffins all that often...but then when I do make a batch, I am reminded of what a great treat they can be. In the morning or afternoon with a cup of coffee or tea, these muffins really hit the spot.
They might sound complicated to make...but they are not.
It basically involves a layering of ingredients. Put about 2 TBS or so of banana muffin batter in the prepared muffin tin well and top with a little of the cinnamon swirl mix as shown. "Swirl" with a wooden skewer or toothpick. It's ok if the swirl mix sort of leaks to the edges.
Then repeat the process to fill the muffin well.
Bake until a toothpick inserted into the center comes out clean.
and voila`! Cinnamon-y goodness baked right in!
Give them a try today!
Cinnamon Swirl Banana Muffins
adapted from Cooking Light magazine
Servings - 16, Servings Size - 1 muffin, Points Plus per Serving - 6 Points+ ( same for either flour)
(nutritional information if using all AP flour) Calories - 204.6, Total Fat - 6.7g, Carb - 37.7g, Protein - 3.2g, Fiber - 0.9g
(nutritional information if using all whole wheat flour) Calories - 198.5, Total Fat - 6.8g, Carb - 36.7g, Protein - 3.6g, Fiber - 2.3g
1 1/2 cups mashed, very ripe bananas ( about 3)
1/3 cup plain fat-free yogurt
5 TBS unsalted butter, melted
2 large eggs
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 tsp. pure vanilla extract
2 cups of either AP flour OR Whole wheat pastry flour ( see nutritional information above)
3/4 tsp. baking soda
1/2 tsp. salt
For cinnamon swirl:
3 TBS unsalted butter, melted
1/4 cup brown sugar, packed
pinch of salt ( optional)
1 1/2 tsp. ground cinnamon
1. Preheat oven to 350 degrees F. Prepare wells of two muffin tins with paper liners. ( recipe makes approx. 16 muffins)
2. In large bowl, mix the bananas, yogurt, 5 TBS melted butter, eggs, sugars and vanilla extract with hand mixer until well combined.
3. In small bowl, combine the flour, baking soda and salt. Gently fold the flour mixture into the banana mixture until just combined. DO NOT over mix!
4. For cinnamon swirl: In same small bowl you used to combine the flour with the soda and salt, mix together 3 TBS melted butter with 1/4 cup brown sugar and cinnamon.
5. Take approx. 2 TBS of banana muffin batter and place in prepared muffin wells. Top each one with a little of the cinnamon sugar mixture ( about 1/4 tsp to 1/2 tsp) Swirl with toothpick or wooden skewer and repeat process one more time.
6. Bake at 350 degrees F for about 20 minutes or until they are done. ( you may need to adjust bake time as this is gauged off of my oven)
These were a really yummy treat. I loved how there were sort of pockets of cinnamon inside. If you find your muffins tend to come out tough and not tender, you can always try using cake flour in place of the AP flour or WW flour.
I've received a new cookbook to review....a chocolate chip cookie dough cookbook! It's pretty neat and I am currently working on one of the recipes so I can post about it. Look for it soon!
Again, I hope you will bear with me on my sparsity of posts during this busy time!