It's the most beautiful rainy day in spring ~ everything looks so green and lush and alive. I sat in my greenhouse to read this morning, listening to the sound of the rain and the birds singing, which was such a treat! As glorious as I find this weather to be, it is still quite damp and a little cold, which made me want to bake some yummy muffins to take off the chill.
I decided to get creative and make a recipe that had no added fat, and I was quite surprised and happy with the results. Now, here's your disclaimer ~ by "no-fat", I mean that I did not add any fats or oils (lard, butter, shortening or cooking oils) to the batter, which is not the same as "fat free".
A banana contains approximately 0.3g of fat, and an egg contains about 10g. Flour contains about 1.2g of fat per cup. I summoned Lord Google for this information, with your convenience in mind.
So, without further ado, here is my recipe for No-Fat-Added Banana Muffins:
6 bananas, mashed
1 cup brown sugar
2 tsp vanilla extract
1/2 tsp all spice
1/2 tsp clove
1/4 tsp ground black pepper
1 tsp baking powder
1 tsp baking soda
2 cups flour
1. Preheat oven to 350*. Mash the bananas well in a mixing bowl, until they are a thick liquid, similar to the consistency of a thick smoothie or milkshake.
2. Add brown sugar, vanilla, all spice, clove, black pepper, baking powder and baking soda to the bananas. Mix well.
3. Add eggs and mix well.
4. Add flour and mix until somewhat smooth ~ there will still be chunks of banana in the batter.
5. Line muffin tin with baking cups, and add 1/4 cup of batter per cup. Bake until done*.
6. Cool completely on racks or in the muffin tins. Enjoy!
*Bake until done means bake to your own taste ~ I suggest that they are finished when the tops are just turning golden in color, and spring back when you lightly press on them. If you like a more firm crust, bake until the tops have browned.