Since I own a bakery that specializes in cupcakes, we have a running joke that when customers refer to them as “muffins” we tell them “muffins are just ugly cupcakes”. While obviously we all love a good cupcake around here, one cannot live on cupcakes alone. So when not indulging in the real thing, we opt for these healthy “ugly cupcakes” instead.
I’ve been making these muffins at least once a week (along with my Chewy Granola Bars – recipe coming soon for those too), usually on Sundays to prepare snacks and lunchbox items for the week ahead. Side note for those of you who like to meal plan and prep, I also often use this time to add some eggs to the oven at the same time as the muffins are baking to prep hard boiled eggs for hubby for the week too. Yep, you can “hard boil” eggs in the oven! Simply place eggs in a muffin tin, one per cup, and bake at 350 F for approx 30 mins. Remove from oven and immediately put the eggs in an ice bath (bowl filled with cold water and ice cubes). Let sit in ice bath for at least 10-15 mins and then remove and store in the fridge for a quick protein to grab thoughout the week.
Okay, back to the muffins. Start by mashing the bananas in a large bowl. Add the egg, yogurt, and oils and whisk to combine. You can opt to use just one type of oil or even replace with butter but this is the combo I prefer when trying to eat mostly clean.
Add the sugar, syrup, and vanilla. Whisk to combine.
Sprinkle over top of the wet mixture: the soda, salt, and cinnamon and whisk to combine.
At this point I switch from a whisk to a rubber spatula to mix the rest. Add the flour and flax seeds and mix with spatula until fully incorporated.
Using an ice cream scoop for simple, quick portioning, scoop batter into a 12 cup lined muffin tin. If you have silicone cups this would be a great time to use them. Or alternatively you can spray your metal tin with non-stick vegetable spray for easier release. Be warned that using paper cups with any low fat recipe will cause the paper to stick to the muffins. They do come off but sometimes in multiple pieces….or you’re left with a little extra fiber. I still use the paper liners anyways, because I am a rebel like that.
If desired, sprinkle some nuts, dried fruit, or chocolate chips on top before placing in a 350 F pre-heated oven. Bake 18 mins and test with a toothpick (they are done if it comes out clean). If still slightly wet, return to oven for another 2 mins, testing again to ensure doneness. My kid and hubby love chocolate so we usually top half of them with a few chocolate chips. I prefer them au naturel so half stay plain.
I hope you enjoy these replacment “ugly cupcakes”. Just not too much! We still want you to come visit us at our bakery when you’re ready to treat yourself to the real deal!
Healthy Banana Muffins
3 large overripe bananas, mashed
1 large egg
1/3 cup Greek yogurt, plain
1 Tbsp coconut oil, melted
1 Tbsp canola oil
1/3 cup light brown sugar
1/4 cup maple syrup
1 tsp vanilla extract
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1-1/2 cups whole wheat flour
1 tsp flax seeds
optional: sprinkle tops with nuts or mini chocolate chips
Pre-heat oven to 350 F. In a large bowl, mash the bananas. Add the egg, yogurt, and oils and whisk to combine. Add the sugar, syrup, and vanilla and whisk to combine. Sprinkle over top of the wet mixture: the soda, salt, and cinnamon and whisk to combine. Add the flour and flax seeds and mix with spatula until fully incorporated. Divide batter evenly into 12 muffin cups (sprinkle with optinal toppings) and bake 18-20 mins.