{"id":885,"date":"2011-01-12T13:35:34","date_gmt":"2011-01-12T13:35:34","guid":{"rendered":"http:\/\/cookiescupcakesandcardio.com\/?p=885"},"modified":"2011-01-12T04:37:51","modified_gmt":"2011-01-12T04:37:51","slug":"whole-wheat-raspberry-banana-muffins","status":"publish","type":"post","link":"https:\/\/cookiescupcakesandcardio.co\/?p=885","title":{"rendered":"Whole Wheat Raspberry Banana Muffins"},"content":{"rendered":"

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I’ve decided to start to make and bake things a little bit healthier<\/strong> around here! \u00a0*Sigh<\/em>*, I know my waistline will thank me in the long run. \u00a0There is one catch<\/strong> though . . .<\/p>\n

If I’m baking for other people, there is no cutting sugar corners. \u00a0I have found that I am willing to subject myself to “treats” that taste “healthy” . . . dry mouth, chalk-like texture, lips smacking together =\u00a0healthy<\/em> . . . but when it comes to other people, I can’t do that to my friends! \u00a0I wouldn’t have any friends . . . or friends that would tell me they like my cupcakes! \u00a0So, for all you friends out there, I make the real deal. \u00a0Butter and sugar galore!<\/p>\n

I know that all you healthy food bloggers<\/strong> 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. \u00a0And heavy. \u00a0What’s with that? \u00a0I think it has something to do with the protein powder <\/strong>added in . . . I always feel it goes quite cake\/chalky <\/strong>like . . . when a cake is not involved.<\/p>\n

I think I might have found an exception<\/strong> to this unfortunate rule with Whole Wheat Raspberry Banana Muffins<\/strong>. \u00a0They are so tasty I could pass it off to said friends as unhealthy! \u00a0They aren’t dry at all, in fact, quiet moist<\/strong> (I think thanks to the raspberries). \u00a0 The recipe I was using for inspiration was from the Best of Bridge Series<\/em>, and makes enough for two loaves of bread. \u00a0I ended up making one loaf and 12 muffins to enjoy.<\/p>\n

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Whole Wheat Raspberry Banana Loaf\/Muffins<\/span><\/strong><\/p>\n

(loosely adapted from Best of Bridge)<\/em><\/p>\n

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1\/2 cup butter<\/span><\/div>\n
1\/2 cup unsweetened applesauce <\/span><\/div>\n
1\/2 cup sugar<\/span><\/div>\n
1\/2 cup Splenda (sugar substitute)<\/span><\/div>\n
3 cups mashed ripe bananas (6)<\/span><\/div>\n
4 eggs, well beaten<\/span><\/div>\n
1\u00bd cups whole wheat flour<\/span><\/div>\n
1 cup oats<\/span><\/div>\n
2 tsp baking soda<\/span><\/div>\n
1 tsp salt<\/span><\/div>\n
3\/4 cup raspberry (fresh or frozen)<\/span><\/div>\n
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Preheat oven to 350F. Cream butter, applesauce and sugars until light and fluffy. Add bananas and eggs and beat until well mixed. Mix dry ingredients and blend with banana mixture, but do not overmix. Pour into two lightly greased loaf pans, a bunt pan, or muffin tins. Bake 55 minutes to 1 hour; test for doneness (toothpick inserted in middle comes out clean) and cool on rack for 10 minutes before removing from pans*. \u00a0Freezes well.<\/span><\/div>\n
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*The muffins were finished in about 20 mins and the loaf took the full hour.<\/div>\n

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