I’ve decided to start to make and bake things a little bit healthier around here!  *Sigh*, I know my waistline will thank me in the long run.  There is one catch though . . .

If I’m baking for other people, there is no cutting sugar corners.  I have found that I am willing to subject myself to “treats” that taste “healthy” . . . dry mouth, chalk-like texture, lips smacking together = healthy . . . but when it comes to other people, I can’t do that to my friends!  I wouldn’t have any friends . . . or friends that would tell me they like my cupcakes!  So, for all you friends out there, I make the real deal.  Butter and sugar galore!

I know that all you healthy food bloggers out there have HUGE repertoires of tasty healthy delights (I’ve stalked you!), but whenever I think of the things I have made in the past, they are dry, dry, dry.  And heavy.  What’s with that?  I think it has something to do with the protein powder added in . . . I always feel it goes quite cake/chalky like . . . when a cake is not involved.

I think I might have found an exception to this unfortunate rule with Whole Wheat Raspberry Banana Muffins.  They are so tasty I could pass it off to said friends as unhealthy!  They aren’t dry at all, in fact, quiet moist (I think thanks to the raspberries).   The recipe I was using for inspiration was from the Best of Bridge Series, and makes enough for two loaves of bread.  I ended up making one loaf and 12 muffins to enjoy.

Whole Wheat Raspberry Banana Loaf/Muffins

(loosely adapted from Best of Bridge)