Usually when I talk about family recipes, I’m talking about ones from my side of the family simply because I learned most of what I know about cooking from my mom, my mom’s parents, and years of trial and error. But every now and then I’ll realize there is something missing in my repertoire thanks to my mother-in-law.
For example, she taught me to stop being afraid to cook fish. And she also introduced me to Jiffy cornbread. Which isn’t a family recipe or anything, but I always thought that I didn’t like cornbread until I tried Jiffy. Mmm!
And over the past few months she has been making the most delicious muffins every time we visit. Even when I was feeling especially sick, Baby Girl has loved these health-ified muffins so we’ve been making them at home as well.
Marty’s Healthy Muffins
3 very ripe bananas, mashed
1 tbsp granulated Stevia (I’ve discovered that the sweetness of granulated Stevia differs from brand to brand so you may have to try more or less)
1 egg, beaten
1 tsp vanilla
1/3 cup unsweetened applesauce
1 cup whole wheat flour
1/2 cup oats
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup blueberries OR 60% Cocoa Chocolate Chips
1. Preheat oven to 350 degrees. In a medium mixing bowl mash bananas and mix in Stevia. Add beaten egg, vanilla, and applesauce and mix together.
2. In a separate small mixing bowl, whisk together flour, oats, baking soda, baking powder, and salt.
3. Add dry ingredients to banana mixture and mix until just combined. Pour into prepared muffin tins (either use non-stick spray or muffin liners).
4. Bake 20-25 minutes until golden brown on top. Makes a dozen delicious muffins.
Made with chocolate chips!
Made with blueberries!
Covered in butter and served with a glass of unsweetened almond milk – my fav!
The first time Marty made these for us at Christmas, I literally ate 8 of the 12 muffins she made over just a couple of days. Baby Girl had not been impressed with many of the foods I had been trying to feed her so this was a huge win for me (I had been losing weight at that point). Since then I’ve continued to love these and so has Christopher! They are moist and sweet without being laden with sugar and butter (well, except for the butter that I slather on the muffin just before eating, ha!). Served with a glass of almond milk, they have become my favorite snack when we visit my mother-in-law!