I've been trying my best to eat healthy lately ("trying" is the operative word). It's sooo hard when I have such a terrible sweet tooth. I mean, I try to follow what Hubby does and eat more fresh fruit and less chocolate. We even have a bowl of clementines and bananas sitting on the kitchen counter so that whenever I have a craving for something sweet, I snack on some fruit instead. It hasn't been easy BUT I'm making small changes here and there. I still want chocolate but I've cut down my daily consumption just a teeny tiny bit. Hey, some progress is better than no progress, right?
Recently I read about the health benefits of blackstrap molasses so I tried adding it to my morning coffee instead of sugar. Blackstrap molasses is a lot darker and thicker than the molasses I typically use for baking. It kinda looks like chocolate syrup, but it definitely doesn't taste like it. It has a richer and more robust flavor. But you know what? I liked it! Plus it's nice to know that it's also good for me.
Since I've been buying a lot of bananas lately, eventually some of them will be too overripe for me to peel and eat. So of course what do I do? I bake with them. These banana molasses muffins are sort of a reincarnation of my mom's banana cake. I fiddled around with some of the ingredients and added some blackstrap molasses for a little healthy boost. They're so moist and delicious and they go so perfect with my morning cup of coffee :-)
Banana Molasses Muffins
Makes 24 muffins
Allergy Note: contains wheat ingredients
3 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 cups mashed bananas (about 4 medium sized bananas)
1 1/4 cups granulated sugar
3/4 cup applesauce
2/3 cup vegetable oil
1/4 cup blackstrap molasses
2 tsp. vanilla extract
1 tsp. lemon juice
Preheat oven to 350 degrees F. Grease and flour two muffin pans or use paper liners. Set aside.
In a large bowl, combine bananas, sugar, applesauce, oil, molasses, vanilla extract and lemon juice. Slowly stir in flour, baking powder, baking soda and salt. Mix until blended. Pour about 2/3 full into prepared muffin pans.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out dry and clean. Allow to cool for 10-15 minutes before serving.
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