Banana Yum

Do you ever bake your own muffins or do you just grab-and-go from your local bagel store/coffee shop?

If you’re a grab-and-goer, you may want to rethink that plan with summer fast approaching. Since muffins can often come close to 400 and 500 calories {each!}, perhaps baking your own is worth the effort. Plus, you can control what goes into it. Take a look at what I baked this week:

IMG_3591Delicious, low-cal and healthy!

IMG_3592Chocolate-y goodness!

I came across a great recipe on Instagram from Colorfulfoodie. Check it out on Instagram if you’re interested. I’ve found other good recipes there as well. This is called a blender cake (but can be put into a muffin tin too as I did). If you’re not a baker, trust me, it’s sooo easy! You can even make it gluten free.


2 overripe bananas

1/4 cup Greek yogurt or apple sauce

1/4 cup honey or agave

1/4 cup coconut or brown cane sugar

1-2 eggs (or 2-3 egg whites)

1/4 cup almond milk (or any milk)

1 cup flour or a combo of next 3 ingredients

1/2 cup gluten free flour (or any flour)

1/4 cup ground flaxseed

1/4 cup almond meal

1/2 tsp baking powder

1 tsp vanilla extract

dash salt

handful dark chocolate chips for sprinkling

Preheat oven to 350. Blend all ingredients (except chocolate chips) together until mixed well. Prepare muffin tin or cake pan with cooking spray. Pour batter into prepared pan. Sprinkle with chocolate chips. Bake for 20-25 minutes or until center is set.

Makes a great breakfast or mid-day snack without the guilt. Try it. You can do it!


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