What is a guilt-free muffin anyway? I guess that means something different to everyone. Let’s face it, muffins do not usually equal health food, but there are ways to make them better for you. A healthier muffin to me means, a little protein and fiber, with a lot less cholesterol causing ingredients and lower in calories.
I am literally shocked at how good this muffin tastes with just a few little ingredient changes. There is no oil or butter in these muffins! And they are satisfying and sweet; dense, but in a good way. They are also completely moist, even after four days.
I used my tips and tricks for the Best Banana Nut Muffin and applied them to this recipe. The two-cup method does work when it comes to creating a banana muffin you will love.
Consider it the perfect gateway snack in between meals, with a cup of black coffee of course.
One of the things I did was get rid of some the white flour by using oatmeal and whole wheat pastry flour. Whole wheat pastry flour is different than whole wheat flour, which often makes baked goods very dense (but not in a good way).
Whole wheat pastry flour comes from the soft wheat berry, which has more carbs and less protein and gluten compared to the hard wheat berry (where whole wheat flour originates). While the whole wheat berry (germ & bran) is utilized in the making of whole wheat pastry flour, it does not impart that strong “wheaty” and tannic taste whole wheat flour brings to the table. Just for that reason, whole wheat pastry flour is perfect for baking.
Whole wheat pastry flour is available everywhere. I usually purchase the Bob’s Red Mill brand, which I see in every grocery store. Now, anytime I use whole wheat flour, regular or otherwise, I always let the batter sit (about 30 minutes) before baking. Mostly, because whole wheat flour is not as fine as white flour, it does take more time for the liquid to absorb into the fiber dense flour. This is probably less important with whole wheat pastry flour, but I like to let it sit anyways. I do think it helps.
Make sure to freeze your whole wheat flour as soon as you open it. It does begin to oxidize right away. Let it defrost 15 minutes before use.
All muffin cups are not created equal. I often get a handful of emails after posting a muffin recipe, indicating the recipe made more or less.
This muffin pan holds 1/3 cup of liquid in each well and a 1/4 cup of batter was put into each one.
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Terry Covington says
I love the creative, jolly little banana slices with tiny chocolate chips on top of the muffins! You always come up with the greatest recipes, and even better because you make us see that we can do these things in our own kitchens. I really appreciate it! I did have to kind of smile about how many muffins each recipe makes, though. Your correspondents would not have wanted to bake from my grandmother’s recipe cards, which didn’t even have measurements for the flour, just “pinch,” “spoonful,” “handful,” etc. for some ingredients. 🙂
Jeremy Norton says
This seems really interesting to make. I haven’t tried using whole wheat pastry flour. I wanna try this of course. Thanks also for the tips you got here.
Lina says
Are they really gluteb free? I don’t think so because you are using weath and oats. Can you please specify which brand of this product are you using? Thank you so much.