Monday, September 2, 2013

Delicious Moist Banana Muffins (gluten free alternative included!)



For the month of September I'm going to be kicking into high gear as far as weight loss. There are two big reasons why I'm stepping it up. #1 I'm tired of feeling big, fat and bloated. It's not fun and I'm ready to loose this baby weight! #2 I have money on my weight loss! I'm not a gambling woman. I don't go to casino's. I don't gamble online. However, I am willing to take a gamble on my weight loss if it will help me stay accountable and actually stick to it!

I heard of this program through two of my favorite Biggest Loser contestants Hannah and Olivia. It's called DietBet.You bet $25 that you can lose 4% of your weight in 4 weeks. If you DO lose that weight you split the "pot" with the other people who participated in the bet. If you lose, you get nothing and the other winners split the pot.

However, the bet starts on Sept. 9th so I have a little bit of time to still eat some stuff that I won't be able to eat while trying to lose weight, plus, I had some overripe banana's on the counter, so I present to you my fabulous, delicious moist banana muffins!





Ok, so I know that I need to work on my photo skills, but these really are delicious! Take my word on it!

Moist Banana Muffins
1 1/2 cups of all purpose flour **
2/3 cup of sugar
1 1/2 teaspoon of baking powder
1/4 teaspoon of salt
2 or 3 mashed ripe banana's
1 egg
1/2 cup of oil (I used canola oil this last time, but it would also be tasty with coconut oil, vegetable oil, etc.)
1/4 cup of buttermilk (you can also use regular milk)
2 teaspoons of vanilla extract

Preheat your oven to 350. 
Mix together your dry ingredients first then add your wet ingredients in with the dry. With your mixer, mix it until smooth. Fill your muffin cups about 3/4 of the way full. I usually double this recipe since our family size is so big, but this recipe will make 1 dozen muffins.
Bake for 20-30 minutes. Start checking it at 20 minutes as all ovens are different. They are finished cooking when a toothpick comes out clean. 

**I have used Jules Gluten Free All Purpose Flour to make these muffins gluten free with success in the past!

Let me know how you like them!! :)





2 comments:

Mary McClure said...

I made these this evening. Mine looked nothing like the ones seen here, but they were good. I used coconut oil, and they came out oily, so much so that the oil seeped throught the cup liners and pooled in the pan! The muffins themselves, though, we're good.

Loving Touch Wet Bags said...

Mary, I'm so sorry they didn't work out well for you with the coconut oil! Give it another try sometime with veg. oil!