Whole Wheat Banana Green Tea Muffins

bananagreenteamuffin2

This recipe was based on the Whole Wheat Banana Muffins recipe from the Joy of Baking website. I substituted applesauce for the oil, used soy milk instead of regular milk and agave nectar instead of maple syrup.  

Ingredients:

  • 2 cups whole wheat pastry flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 tsp green tea powder
  • 2 large ripe bananas, mashed well (about 1-1/2 cups)
  • 2 large eggs, lightly beaten
  • 1/2 cup agave nectar
  • 1/3 cup soy milk
  • 1/4 cup apple sauce unsweetened
  • 1 teaspoon vanilla extract
  • 3/4 cup ground almonds

bananagreenteamuffin1

Directions:

  1. Preheat oven to 375F. Grease muffin tins and set aside.
  2. In a large bowl combine the flour, baking powder, baking soda, salt, green tea powder and ground cinnamon.
  3. In another large bowl combine the mashed bananas, lightly beaten eggs, agave nectar, milk, apple sauce, and vanilla extract. With a rubber spatula or wooden spoon, lightly fold the wet ingredients into the dry ingredients just until combined and the batter is thick and chunky. Add ground almonds, saving some for topping. 
  4. Spoon the batter into the prepared muffin tins. Bake about 18 – 22 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature. Makes 12 regular sized muffins.

Notes: Do not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery muffins.

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» Chou said: { Jun 12, 2009 - 06:06 }

How is the texture? These sound wonderful.

» Lauren B said: { Jun 15, 2009 - 12:06 }

How many carbs per muffin?

They look lovely.

» Jen said: { Jun 15, 2009 - 02:06 }

Now that is one healthy banana muffin!!! Im loving it!!! And the green tea, great idea!!!

» virtual chef said: { Jun 15, 2009 - 09:06 }

hi lauren: according to nutritiondata.com, each muffin has 24g total carbs and 4 g dietary carbs.

» Maya said: { Jun 16, 2009 - 03:06 }

I ma with Chou – how was the texture? Was it moist?

» TasteStopping said: { Jun 16, 2009 - 05:06 }

I don’t drink tea, but I always wish I did (or think I should) so recipes with tea in them intrigue me. A good solution for someone like me! They look delicious and healthy, which is also a win-win.

Your post on TasteSpotting drew me over here, but of course I also know you from foodbuzz. Just wanted to say congrats on the post and encourage you to submit anything that TasteSpotting doesn’t accept to my site. I hope you’ll consider it!

Best,
Casey

http://www.tastestopping.wordpress.com

» stephchows said: { Jun 16, 2009 - 06:06 }

Sound delicious! I love the addition of green tea! And as always I love the lack of butter and oil :)

» virtual chef said: { Jun 16, 2009 - 06:06 }

The muffins are not as moist as regular muffins. But not too dry either. The second batch I made, I used an extra ripe banana (3 instead of 2) and it made it more moist than the first batch.

» rareliquid said: { Oct 24, 2009 - 02:10 }

Hmmmm, sounds good but with only a twelve muffin yield, there is no way that these come away with 4 usable carbs. Maybe 4 fiber carbs but these are loaded. More like 18 carbs each, and that is only counting the bananas and flour, not the apple sauce, soy milk, almonds, eggs or agave. These are HIGH carb muffins.

» virtual chef said: { Oct 24, 2009 - 02:10 }

rareliquid: well..i can only rely on what nutritiondata.com gives me.


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