I love it when Haley and Trevor are invited someplace for a play date; having something to look forward to, knowing the kids will have fun for a little while…and it gives me another reason to bake! Such an occasion was extended to us, for Sunday morning, by a great couple we recently connected with.
I immediately started thinking about what to make and eventually decided on something semi-sweet, warm, and in several individual servings. Muffins, of course. They seemed like the perfect choice for a Sunday morning. But I wanted a healthy muffin. Not necessarily one loaded with bran, but nothing that seemed like cake, disguised as a muffin.
My search began. A lot of blueberry muffin recipes out there and no shortage of banana muffins, either. I really wanted to use oatmeal and raisins for some reason, so my search continued. It took about one uninspired hour before I came across Eat Yet, and the closest recipe I had had in mind. I modified it quite a bit, but it gave me the base I needed.
I stayed true to the all-purpose flour and whole wheat flour split, immediately maintaining some of the health factor, but I also substituted a small amount of oil for the one stick of butter, cutting back on the fat content. I used an additional banana to keep the moistness, and changed up some of the spices.
Baking is not my forte, so altering recipes like this is a little unnerving. Experimenting with a brand new recipe and serving it to new-found friends was probably not the smartest choice, but luckily my gamble paid off. They were plenty tasty and a hit with the adults and kids alike.
Who knows, maybe we’ve made some good friends, who could potentially be life-long taste-testers. I hope so.
Print this recipe.
{ 13 comments… read them below or add one }
Give up cooking, and become a food photographer! This one looks delicious, and looks are at times more important than reality, like on a Denny’s menu. I’ll take 6, three glazed.
I’m attending a brunch this coming weekend where everyone is bringing something. I didn’t know what to make, but these would be perfect, I’ll just double the recipe.
I can’t believe you not only tried a new recipe but altered it to boot for guests! I might do it for family, but not friends. Anyway, I’ve been looking for a healthier, lower fat recipe, and this one looks like it will do nicely. I especially like the extra banana and golden raisins.
Sign me up for these bites! Yum. I bet these would be good with some added cranberries too.
Do you deliver muffins to SW Mpls? I could use one of those right now.
I want this for breakfast this morning. But alas, I have to settle for cereal.
I admire your bravery and willingness to experiment. I’m definitely not there yet with baking. You inspire me, though. In the meantime, I love that we get to be the recipients of your successes! This looks FABULOUS.
I actually like that it does not have nuts. And no dairy. Awesome for anyone with food allergies. This does look/sound great, will have to try.
Oh, I’m excited about this one. Sounds like my kids would enjoy it too. Great for an afternoon snack. I might even add nuts. Thanks for the idea, Amy!
That muffin looks like it’s going to jump right off my monitor! Yum.
I usually have a muffin and cottage cheese in the morning for breakfast…or in the car racing to work (!) and am always looking for one that isn’t laden with fat and calories (as you said, “cake like”) – this sounds perfect. Thanks.
“…seemed like cake, disguised as a muffin” So true. It’s near impossible to find a muffin at a coffee shop or even the grocery store, that isn’t just a giant cupcake.
Look at that absolutely gorgeous muffin! How do I get me one of those RIGHT NOW?
Leave a Reply