Uhh…yeah. They really have no fat. (If you don’t count the negligible amount from bananas and flour.)
Suuuper gross. That’s what I was expecting. I’ve always learned that you have to put a little bit of fat (one tablespoon! a teaspoon!) if you don’t want that gummy, nasty texture that fat-free baked goods take on. But my lovely friend who cooked me the most amazing meal the other night is on a “clean-eating” kick and insisted that we just “try it.”
So we did, and I was wrong.
They were good! In their own right.
You just can’t go in expecting a normal muffin. These are DENSE, thick and lusciously chewy. She added blueberries–the one fruit I usually dislike in baked goods–to the original recipe and they oozed happily out of the solid mass of muffin, bursting pockets of jam-like sweetness. Since they were more of an afterthought (albeit a welcome afterthought), blueberries will hereby be put in parentheses for the recipe’s purpose.
The texture reminds me of the hamburger buns I once tried to make that didn’t rise–even though the volume is small, they are nutriet-packed and after you eat one, it hits you like a rock in the stomach a few minutes later.
At least you won’t be hungry.
Dense, No-fat (Blueberry) Muffins
Based on LoveFoodEat’s Healthy Banana Bread
- 2 cups white whole wheat flour
- 2 large overripe bananas (or any amount, really)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 cup stevia (original recipe called for dates–if you don’t have stevia, you can use chopped dates or regular sugar)
- 1 tablespoon sugar
- 2 tbsp ground flax seeds + 6 tbsp warm water
- 1/2 cup blueberries (optional, but recommended!)
- 1/4 cup chopped walnuts (optional)
Pre-heat the oven at 300 degree Farenheit
Mix flax seeds with water and let sit for five minutes or until gelled.
Mash the bananas well.
Whisk together the flour, baking soda, baking powder, salt and cinnamon. Add the stevia + sugar OR chopped dates. Add the mashed banana and flax seed mixture; stir until combined. The dough will be stiff. If it looks too dry, add milk one tablespoon at a time until the dough comes together completely.
Fold in blueberries, walnuts and any other additions you want to add. Dump into a greased or liner-lined muffin pan.
Bake for 35-40 minutes (50 to 60 mins in a loaf pan) until they feel solid when pressed or a toothpick inserted in the center comes out clean.
Muffins will be slightly softer and more resilient when warm, but leftovers at room temp are nothing to be sneezed at. (Wait what?)