Cooking Mommy: Banana Spice Muffins

Tuesday, June 16, 2009

Banana Spice Muffins

These are made just like the Pumpkin Muffins I posted with only 2 ingredients. I always have leftover overripe bananas, and making banana bread is sometimes more than I feel like putting together. So, I love the other muffins so much, I decided to try these, and they turned out good. My hubby liked them better than the pumpkin muffins since he doesn't care for pumpkin, and I like the pumpkin ones better. My boys gobble both of them down. They were really great for Daniel because he can't eat banana bread because of the eggs in it, and these are egg-free! I think I'll even try these again sometime with carrot cake mix.

Ingredients
1 box spice cake mix (do not add the eggs, oil, or water, just use the mix itself)
6 overripe bananas

Directions
Peel and mix the bananas up really well, so they are liquidy. Add the cake mix and mix well. I made it easy for myself and used my stand mixer. Fill muffin pan, each well about 2/3rds full (you don't have to spray your pan if it's nonstick). Bake at 350 for 21 minutes or according to the box instructions. I had to use the max time for cooking. Makes about 24 muffins (depending how full you fill them).

Tip: Use an ice cream scoop with the release feature to fill your muffin wells evenly.

WW Points: 2 points per muffin

1 comment:

Laura V.June 20, 2009 at 5:37 PM
Oh what a great idea! Let me know how you like the ones with carrots. I want to try this sometime...
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Allergies and Intolerances

My son, Daniel previously had allergies to egg whites and peanuts. I am lactose intolerant. My nephews have allergies to many foods. I will try my best to label things to help those with allergies since I know it's difficult finding recipes sometimes when someone in your home has common food allergies. Make sure you check labels yourself. If it's marked soy-free or nut-free, it only means it doesn't have the soy or nut protein in it, not necessarily the oils. Look for dairy-free, egg-free, gluten/wheat-free, nut-free, and soy-free labels.

Egg replacements

If you need an egg free recipe, I have some great egg replacements. Now these really won't work in recipes that require a lot of eggs, like a meringue or cheesecake, but they do work well in most recipes I've ever tried.

Egg replacement #1: use 1 Tbsp ground flax seed and 3 Tbsp of water in place of 1 egg. Why this works? I don't know, but flax seed is extremely healthy for you, full of lots of omega fatty acids, so this is my preferred substitute.

Egg replacement #2: Boil 1 cup of water and 1 packet of unflavored gelatin together. In it's liquid state, use 3 1/2 Tbsp of this in place of 1 egg.

I have found sometimes one works better than the other. The flax seed seems to work better overall, I believe, but my mother-in-law made Christmas cookies with the gelatin and you couldn't even tell the difference.