A friend of mine gave me this recipe, which I altered slightly in order to afford it on a Peace Corps budget. Man oh man are these muffins good! You would never guess that they’re “clean eating” (though I tend to like the taste of healthy, wholesome, hearty muffins too). The kids in my yard even liked these, and they shy away from anything deemed “healthy!”
1 1/2 c. whole wheat flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon (mixed spice for baking is good also, I like Island Spice brand)
2 slightly beaten egg whites
1 c. mashed ripe bananas (3 medium or 2 large)
1/4-1/2 c. honey (I used 1/4 cup and found that plenty sweet)
1/4 c. vegetable or coconut oil or canola oil (if you can afford it)
1 tbsp vanilla or vanilla flavoring
A pinch of sea salt or regular salt (1/16 tsp.)
Mash bananas and set aside. In a medium bowl combine whole wheat flour, baking powder, baking soda, cinnamon, and sea salt. Set aside.
In a large bowl combine egg whites, banana, honey, and oil. Once mixed well, add flour mixture all at one time to banana mixture. Stir until moistened. The batter should be lumpy. Spoon mixture into pan.
Bake at 350 degrees for about 15 minutes (if you use a loaf pan instead of muffin pan, bake for 40-50 minutes).
Note: You could add other ingredients as well. I like to add chopped raw or roasted almonds and a few tbsps of ground flax seed to mine. Also, I used boiled plantain in place of banana once, and these muffins turned out delicious as well.