There is nothing better than the smell of fresh baked goods spilling from the oven on a cold rainy day.
Some realtors will even bake a fresh batch of cookies right before showing a house, just to make it seem that much more welcoming.
Although, eating baked goods all the time just because they smell and taste delicious, does not make for a healthy diet.
Most baked goods are PACKED with sugar. Sometimes I am amazed at how you can fit so much sugar into one tiny cookie…
A few years ago I was on the hunt to make all foods taste good AND have nutrition.
I’ll admit, I had quite a few failed attempts. I think the word my mom would always use was “hearty”.
The point was to use as little (processed) sugar as possible, and to use as much natural sugar as a replacement.
I guess the next question would be, is natural sugar any better than, say, cane sugar? Cane sugar is technically natural.
With the proper balance, natural sugar is totally fine. What separates sugar from a banana and cane sugar, is the fiber bananas have.
Fiber helps slow down the process of sugar entering your bloodstream. That’s why if you were to eat a candy bar, you would get a sugar rush and then hit a crash shortly after. Whereas, a banana wouldn’t have as dramatic of an effect on your body.
The very first recipe I made up from scratch, was these banana oat muffins.
My goal was to use as little sugar (cane sugar) and oil as possible, but still have a tasty muffin.
Honestly, I do use quite a bit of chocolate chips, but the chocolate is 60% cacao and isn’t packed full of sugar. There is 6g of sugar to 30 chocolate chips.
These muffins have travelled all over with Eli and I. He asks me to make a batch before every camping trip. I almost had to make the recipe as a double batch because they get eaten up so quickly.
- 1 cup oat flour
- 2 cups almond meal
- 2 cups old fashioned oats (or gluten free)
- 2 tsp baking soda
- 4 eggs
- 4 bananas (large)
- 2 tbsp olive oil
- 3 tbsp sugar
- 2 tsp vanilla
- ¼ cup water
- 1 tsp apple cider vinegar
- dash of salt
- 1 bag of dark chocolate chips
- In a large bowl, mix the flours, oats, and baking soda. Set aside.
- In a medium bowl, whisk the eggs. Add in mushed bananas (I usually use my hands to mush the bananas in a small bowl) olive oil, sugar, vanilla, water, apple cider vinegar, and salt. Stir till evenly mixed.
- Add the wet ingredients to the dry and combine. Add in the chocolate chips and stir again.
- Preheat oven to 350°F.
- Fill muffin liners with about ¼ cup to ⅓ cup muffin batter.
- Bake muffins for about 25 minutes, tops should have browned.