Banana Applesauce Muffins

Due to the death blizzard of '09 brewing outside, my classes have been canceled (oh dangit) and I've been cooped up in the house with little to do but clean and bake. 

Homework and Master's project? What homework and Master's project?

With my new found boredom I decided to test my culinary skills and create a decadent, delicious masterpiece. 

Ok, not really. It was time to go through my disgusting fridge, but I got side tracked by some black, oozing bananas that either needed to be used or pitched. 

Since I absolutely hate wasting food--a new obsession consciously created from a meager teaching assistant's salary--I decided to make a dish out of the aged fruit. 

Being both poor and lazy, muffins are my favorite thing to eat on the run. AND they are super healthy. IF you make them the right way. In this recipe, these bad boys are made from 100% whole wheat and they are only 100 calories. They are also very high in fiber and potassium. Check this out for some cool info on bananas and even more reasons to make these muffins. 

Enjoy!

Banana Applesauce muffins

Ingredients:

• 2 ripe bananas
• 1 1/2 cups of unsweetened applesauce
• 1/2 cup of Sugar Twin brown sugar (Slenda brown sugar will work too)
• 3/4 tsp of baking soda
• 1/2 tsp of salt
• 1/2 tsp of cinnamon
• 1/2 tsp of nutmeg
• 1 tsp of vanilla extract
• 2 cups of whole wheat flour

Directions:

• Preheat oven to 350 degrees.
• In a medium sized bowl, mash banana with a fork. 
• Stir in all dry ingredients (except flour) until everything is incorporated. 
• Gently stir or beat flour into mixture. 
• After mixture is smooth, spoon the batter into greased muffin pan. 
• Place in oven and cook for 30-40 minutes. 
• Let cool in the pan for 10 minutes, then let it completely cool on a wire rack. 

Nutritional Information per serving (12 total):

Calories: 100

Fat: 0.5g

Sat fat 0.1 g

Poly fat 0.0g

Mono fat 0.1g

Cholesterol 0.0 g

Sodium 178.3 mg

Potassium 79.2 mg

Total Carbohydrate 22.7g

Dietary Fiber 3.5 g

Sugars 4.5 g

Protein 2.9 g

Vit A 0.3 %

Vitamin B-12 0.0%

Vit B-6 5.7%

Vit C 28%

Weight watchers points: 1pt

And I'm not sure this is a good thing to attest to the taste of these muffins, but if you don't like them surely your cat will as evidenced by my devil cat that was caught in the act eating one.

This cat is free to good home. Or bad. It doesn't really make a difference. He makes a great taste tester!

 Ferguson aka Devil Cat

Whole Wheat Spiced Butternut Squash Muffins

“Honey, wake up. It’s snowing.”

“Umf,” I groaned throwing a blanket over my head.
“Seriously. Look!”
“What? Oh crap! My squash!”

Oh the joys of living in Iowa. Yes, it’s early October and we had our first snow. Wasn't it almost 70 degrees yesterday?

I jetted out of bed. Slipped on my flip-flops, threw on my bathrobe, grabbed some scissors (no Mom, not the special gardening cutter-thingies, oops) and raced outside.

I cursed myself for not harvesting my squash sooner. Since the day I planted them, these damn squash have been terrorizing my life.

In spring I decided I would plant my first garden. I picked all the veggies and flowers that I liked best and put them all in the ground (in a space that is about 6 feet long and two feet wide-if that).

Well, I guess I should have done more research and planning on gardens, because apparently squash need a lot of room. And by a lot, I mean A LOT. Oh yeah, and they are vines. Didn't know that either.

The stupid thing grew up the side of the house, up the giant tree in my yard, and it strangled my poor dahlia (planted only 12 inches away from the squash). Yup, I'm officially a garden idiot-no doubt about that one.

If you look close, you can see the squash leaves above the telephone
lines near the top of the tree and also underneath it growing into my driveway.

Meanwhile, back in my bathrobe, I raced to rescue my poor veggies from the thick, prickly dying vine and the snow that gently freckled the ground.

After my frenzied, freezing harvest, I managed to collect eight butternut squash, one tiny spaghetti squash (it dropped from the top of the tree!), two habanero peppers, and seven banana peppers.

With the extra butternuts cluttering my already minimal counter space, I've been racking my brain on how to use them.

As a busy student, a healthy and fast breakfast has been quite a challenge for me and frequently I go without. Since the start of the semester I've been on a muffin kick: banana muffins, zucchini muffins, apple muffins, bran muffins and now, you guessed it, butternut squash muffins.

I had never had them before, but I thought why not? I'm sure glad I did, because these suckers are good! And good for you too.

Butternut squash has minimal calories (only 82 calories per cup!) and it is a good source of vitamin A, vitamin C, potassium, and dietary fiber.

Hope you like them.

Whole Wheat Spiced Butternut Squash Muffins

Ingredients:

• 1 cup of cooked butternut squash
• 1 cup of whole wheat flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp salt
• 2 tsp pumpkin pie spice
• 2/3 cups of brown sugar substitute (I use Sugar Hill. If sugar substitute is too sweet for you, use less to taste or regular sugar)
• 1 overripe banana or 1/3 cup of white sugar
• 1 cup of unsweetened applesauce
• 1/2 cup egg substitute (or 2 eggs)
• 1/2 tsp cinnamon (for topping)
• 1/2 tsp brown sugar (for topping)

Directions:

• Preheat oven to 400.
• Half one butternut squash and scoop out the seeds.
• Place the squash skin side up on an ungreased cookie sheet and cook for 45-50 minutes.
• In a bowl, combine all dry ingredients (except 1/2 tsp of cinnamon and brown sugar).
• In a separate bowl, combine all wet ingredients.
• When squash is done cooking it should look a little charred and wrinkled. Pierce it with a fork to check that it is soft.
• Let it cool (I put mine in the freezer to cool faster).
• Scoop out one cup (save the rest for another batch or eat it with a little bit of butter-yum!) and stir it into the wet ingredients.
• Preheat oven to 350.
• Slowly, mix in small quantities all of the dry ingredients into the bowl of wet ingredients until all of it is incorporated.
  
• If your mixture is too dry, add more applesauce. If it is too runny, add more flour. It should have the consistency of thick cake batter.
• Next, fill a greased muffin pan with your muffin mixture.
• In a small bowl mix 1/2 tsp of brown sugar and cinnamon.
• Sprinkle the tops of the uncooked muffins with the cinnamon and sugar mixture.
• Cook muffins for 15-20 minutes.
• Makes 12 muffins.

Nutritional information

62 calories
.2 grams of fat
1.6 grams of dietary fiber