The following recipe is just for readers of this newsletter, “In Step With Jonny” — it’s an advance preview of “The Healthiest Comfort Foods on Earth” by myself and my co-author, chef extraordinaire Jeannette Bessinger. Enjoy!
On what planet is a sweet, moist, delicious banana muffin not a comfort food? Not on any planet I’ve lived on lately! These light muffins are sweetened mostly with bananas and are so soft and juicy they give new meaning to the old phrase “melt in your mouth”. If you’re not familiar with Xytlitol, it’s a sugar alcohol that actually has some health benefits (it helps discourage bacteria from sticking to moist surfaces, such as those in the mouth). It also has minimal impact on blood sugar, while cooking, baking and tasting exactly like sugar. Hint: if you want to minimize calories even more, try using applesauce instead of butter!
4 large bananas, peeled
1/4 cup xylitol
¼ cup MoreFiber stevia baking blend (or can substitute 3 tablespoons Sucanat)
1 egg
1/3 cup melted Earth Balance or butter and/or applesauce (use any one or a blend of butter and applesauce)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups whole wheat pastry flour
Preheat oven to 350 degrees F.
Spray a 12 muffin tin lightly with cooking oil.
Beat bananas in a mixer until mostly smooth.
Beat in sweetener, egg and Earth Balance/applesauce mix.
Set aside.
In a separate bowl, whisk together baking soda, baking powder, salt and flour.
Pour wet ingredients into dry and mix gently until just combined.
Spoon into muffin tins, and bake for about 20 minutes.
Yield: 12 muffins
{ 6 comments… read them below or add one }
Your recipes sound great, however it would be very helpful if you were able to include the nutritional values of 1 serving. Many of us are counting calories or carbs or whatever and would like to know exactly what we are consuming. Thanks for listening, Bonnie
point taken. Many of the recipes i’ve been previewing have not yet been analyzed but will be– we didn’t do nutritional values for our first book, ‘The Healthiest Meals on Earth”, but thanks to many requests such as yours, we now are doing them in the three books scheduled for publication over the next 18 months. However some of the preview recipes have not yet been calculated.. they will be by the time of publication!
warmly
jb
Jonny…sounds tasty…I see you suggest Sucanat as a substitute for the Stevia blend. If you had a choice between Sucanat and Palm Sugar, which would you choose and why. Thanks for your answer!
Thanks for the great recipe. We made these tonight and they were a hit. I’m always looking for healthy recipes and this one is a keeper. Can’t wait for the recipe book to come out.
Hi Dr. Jonny! I am a big fan and my husband and I have both lost about 100lbs (each!) over the last year following much of your healthy living advice. Thank you, Thank you! I wanted to try these muffins tomorrow with what I have on hand which includes Sucralose as a sweetener. How does that compare to the Xylitol and how much would you use in this recipe? Thanks!
Cyndy
My co-author and recipe developer Jeannette Bessinger says:
“Try it with 1/3 cup sucralose (the version for baking) in place of the Xylitol and MoreFiber baking blend”
hope that helps
warmly
jb