Muffins and Snufflin'

I hope to write a little more about Easter and family activities soon. It has been awhile since I've had time to write! My family has been battling some nasty bugs, so we've been too busy wiping noses and dosing medications to do much of anything else. We were at Urgent Care on Saturday afternoon when a morning of errands turned into a lunch time scream session. Turns out it was a sudden start to a nasty ear infection. I snapped a picture of our kitchen counter when I realized that it perfectly summed up our weekend.

In the meantime, I will share a recipe. It's a favorite of mine lately. I've found myself making a batch of muffins every week, and then grabbing them for a quick breakfast. These are fairly low fat and healthy. They also taste amazing.

Low Fat Banana Muffins:

Ingredients:
3/4 Cup white flour
3/4 Cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt (optional)
3 large bananas, mashed
1/2 Cup sugar (I use organic cane sugar.)
1 egg
1/3 Cup unsweetened apple sauce

Directions:
- Preheat oven to 350 degrees.
- Coat muffin pan with non-stick spray or use paper liners.
- Mix together white and whole wheat flour, baking powder, baking soda, and salt. Set aside.
- Combine mashed bananas, sugar, egg, and applesauce in a large bowl.
- Fold in flour mixture and mix until smooth.
- Scoop into muffin pan (each at 3/4 full)
- Bake in preheated oven. Mini muffins for 10-15 minutes. Standard or large muffins for 25-30 minutes. Muffins are done when slighly brown. They should spring back when lightly touched.

Yum! I find that recipes with banana are hard to screw up. They tend to rise well, and they turn out very moist. I also have a tendency to overmix, and I haven't had a problem with that yet when using this recipe. You can also throw in some cinnamon for added flavor. A little sprinkle of ground flax seed never hurts either if you want extra fiber and some Omega 3's. Enjoy!