I have had a big bag of ripe bananas in my freezer for months now, just waiting for the time I felt like baking. I do not bake much, mostly because I will end up eating all of the sweet treats myself! These muffins, however, are a guilt-free delight. Well...almost. They do have sugar of course, but everything in moderation like I always say. Even with a little sugar these babies are great compared to your average muffin because I cut out most of the fat by using I Can't Believe It's Not Butter and non-fat Greek yogurt! By using whole wheat pastry flour you get a dose of the healthy grains as opposed to the simple carbs in white flour.
I was honestly surprised at how moist and delicious these came out! Gotta love low fat treats!
I was inspired by a recipe I found on Pinterest from Life's Simple Measures for Banana Bread Bars with Brown Butter Frosting. Oh em gee I wanted to make this version so badly, but I knew I would eat the whole pan so I opted for a healthier version. I think I'll make her version for the holidays! Check out her blog for some irresistible looking treats.
*Adapted from Life's Simple Measures
1-1/2 c. sugar
1 c. non-fat Greek Yogurt
1/2 c. I Can't Believe It's Not Butter
4 ripe bananas, mashed
2 tsp. almond extract
2 c. whole wheat pastry flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)
Heat oven to 375F. Lightly grease a cupcake pan with cooking spray. In a large bowl, beat together sugar, yogurt, butter, and eggs until creamy. Blend in bananas and almond extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts, then spread batter evenly into the pan. Bake 20 to 25 minutes or until golden brown.