OK. Enough is enough. I have been stuffing my face for the last two months using the excuse, “It’s the Holidays”.
Well… now my pants are REALLY tight. I had a little talk with myself and “we” decided that I needed to get back to healthy MODERATE eating. This is going to be hard… but baby steps, right?
So, I made some muffins today.
Yes, they have full-fat sour cream. I have never been afraid of fat. I think fat-free yogurt and butter and sour cream is an abomination. Moderation is the key, friends, and there is only ½ c. of sour cream in this recipe.
Yes, they have sugar. I’m not afraid of sugar, clearly, since it is all I have consumed in the form of cookies and fudge and caramels and licorice since Halloween (non-stop). Have you tasted a muffin without sugar? Not good. Repeat the theme with me, everybody, MODERATION! There is only ½ c. of brown sugar (not packed) in this recipe.
These muffins are 185 calories each. Not low-cal, but remember, I did say baby steps. Wouldn’t want to send my body into complete deprivation.
Remember when I talked about the baking trinity back with the Yamcakes recipe? Well, here it is again. Of course, muffins need streusel, here in the form of sugared almonds. Only a 1/2 c. for 12 muffins – don’t panic!
1 c. whole wheat flour
1 c. rolled oats
½ c. brown sugar
1 T. baking powder
½ t. baking soda
½ t. salt
½ t. all spice
½ c. sour cream
1 t. vanilla
3 mashed bananas
I throw overly ripe bananas in the freezer and use them later. Once defrosted they slip out of their skins and make mashing them really easy.
½ c. sugared almonds crushed in a plastic bag with a rolling pin
Once each of the first three ingredient groups are compiled, mix them together just until combined.
Divide between 12 muffin liners and top with crushed almonds.
Bake at 375 degrees Fahrenheit for 16 minutes.
Honestly, I only ate two (today)!
Printer Friendly Recipe Banana Sour Cream Muffins.docx