Quick Breads and Muffins, We’ve All Been Misled


Have you heard the old adage “baking is science”, meaning that you can’t easily alter the ingredient ratios? Well maybe you already know this, but I’ve recently come to the conclusion that with regard to several things, like quick breads, this just isn’t true. Now don’t get me wrong, for a refined cake or pastry it is absolutely true! But there are endless baked goods that can be altered, adjusted, and amended to fit your taste or what you have on hand. But I suppose the proof is in the muffin…

Here’s the recipe for a hearty, whole wheat, low fat, banana muffin. These are not very sweet so add more sugar if you like your baked goods sweeter.

In a food processor combine:
2 over ripe bananas
1 egg
5 oz Greek yogurt (a single serving tub)
2 tsp vanilla extract
1 tsp baking powder
1 tsp cinnamon
1 tbsp matcha green tea powder
2 tbsp flax seeds
1/2 cup brown sugar

Once the above ingredients are smoothly blended add 2 cups of whole wheat flour in two additions, blend until smooth. If you prefer to have chunks of banana save one to chop and add at this point. Or add an additional chopped banana, nuts, or other chopped fruit.

Spoon the batter into greased muffin tins, or mini loaf pans. Bake at 350 degrees for about 15 minutes, until a pick comes out clean. This recipe will make 12 very small muffins or 8 large ones. Because they are made without oil they do not maintain their moisture and are best eaten right out of the oven.

Use the recipe as a starting point, you can alter quick bread recipes fairly easily!

Until next time… Release YOUR Bon Vivant and Savor Your Life!


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