Published on July 19th, 2011 | by andrea devon4
low fat muffin: big fat taste
I’ve been cooking for all these years without much worry over the fat content in my foods, especially in regards to my baking; I use super-healthy olive oil and coconut oil in nearly everything without much concern over the amount. However, after a recent cooking class I was asked for the nutritional information for my most famous (and incredibly delicious) Banana Coconut Muffins. After some quick calculations I was shocked (yes, SHOCKED) that those little buggers had about 10 grams of fat per muffin. But of course they do, because there is a half cup of coconut oil in the recipe- I just never took time to calculate it! And the recipe also includes (delicious) fatty shredded coconut, and perhaps the flour adds a teensy bit too. Anyway, I decided that I wanted to have some good, honest, and tested answers next time someone asks me how to use less oil in my recipes with delicious results! I give you the Banana Muffins Redo!
Banana Muffins Redo
2 cups whole spelt flour
1 tsp baking soda
1½ tsp cinnamon
¼ tsp sea salt
½ cup soymilk + 1 tsp cider vinegar
1¼ cup mashed bananas
2 tbsp liquefied coconut oil
2 tbsp apple butter
½ cup sucanat
½ cup raisins
2 tbsp whole flaxseeds + 2 tbsp turbinado sugar
- Preheat oven to 350° and line a 12-hole muffin pan with paper liners.
- In a large bowl, mix the spelt flour, baking soda, cinnamon, and salt and combine gently. Set aside.
- In a small bowl mix the soymilk and the vinegar. Let sit to curdle.
- Peel and roughly chop the bananas. Gently mash with a fork into a measuring cup to make 1¼ cup. Mash the bananas into a thick paste with a fork, then add the soymilk + vinegar, oil, apple butter, and sucanat. Or you can simply add these ingredients to your food processor and blend until totally combined.
- Pour the banana mixture directly into the flour mixture, and mix gently until just combined- some clumps are okay. Add the raisins and fold into batter.
- Fill muffin tin about 2/3 full with batter, and then add about 1 tsp of flaxseeds + sugar as a topping. Bake for 20-23 minutes, until a toothpick comes out clean. Makes 12 muffins.
How to make baked goodies lower fat:
Firstly, it must be said that lower fat baked goods TASTE like lower fat baked goods- this does not mean they are better or worse, just simply different. The trick is to make them taste like DELICIOUS lower fat muffins, and these ones fit the bill. Coconut oil makes for a more cake-like muffin, and without the oil these are much more sturdy and a bit more dense. But am I still going to eat them all within a few days? Of course!
- For this recipe I reduced the amount of oil (1/2 cup) to just 2 tbsp; the liquid was made up by adding some more bananas, more soymilk and with the swapping of apple butter. This gives the muffin a denser, slightly drier texture, but still totally flavorful.
- I also swapped out shredded coconut for raisins (inside) and flaxseeds (for topping). Flaxseeds are a great source of omega rich fats, but it’s pretty minimal in this amount.
- I’ve also read that you can use pureed prunes to make up for some of the oil, as well as applesauce and soft tofu. These options all work differently in different goodies (cookies, muffins, cakes, etc), so you might have to experiment a bit!