It happened today. I walked by the table and noticed that the bananas were almost black. The panic set in. Wasted food?! No way! Not in this house. So I did what any good frugal mom would do: I used my lunch break to find and make a banana recipe.
Quite proud of myself, I was happily combining ingredients when I realized I hadn’t replaced the baking powder in my cupboard. I took everything out and went through it twice. No baking powder, no cream of tartar (which can be combined with baking soda as a substitution). I called the neighbors. No luck. Desperate, I begged Google for an alternate substitution. Good ol’ Google came through for me! You can use baking soda and vinegar (I used white wine vinegar) as a substitution for baking powder. I was wary, but there really wasn’t any vinegar flavor at all to the muffins and they rose quite well!
I also added some chia seeds to the recipe since I had them around, and we can always use a boost of power food.
Healthy Banana Oat Muffins
- 2 mashed ripe bananas
- 2 tbsp canola oil
- 1 egg
- 1/2 c fat-free milk
- 3/4 tsp vanilla extract
- 2/3 c whole-wheat flour
- 1/2 c quick cooking oats
- 1/4 c sugar
- 1 3/4 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 tbsp chia seeds
- Cooking spray
- Preheat oven to 375º.
- Combine bananas, oil, egg, milk, and vanilla in a medium bowl; mix well, and set aside.
- In a separate bowl, whisk together flour, oats, sugar, baking powder, cinnamon, salt, and chia seeds.
- Stir the flour mixture into the banana mixture until they are just combined.
- Spray 9 muffin cups with cooking spray, and spoon 1/3 cup batter into each cup (cups will be full).
- Bake 16 minutes or until a wooden pick inserted in center comes out clean.
Source: Base recipe found at Health.com.