Featured Recipe: Banana Muffins

The following recipe is just for readers of this newsletter, “In Step With Jonny” —  it’s an advance preview of “The Healthiest Comfort Foods on Earth” by myself and my co-author, chef extraordinaire Jeannette Bessinger. Enjoy!

On what planet is a sweet, moist, delicious banana muffin not a comfort food? Not on any planet I’ve lived on lately! These light muffins are sweetened mostly with bananas and are so soft and juicy they give new meaning to the old phrase “melt in your mouth”. If you’re not familiar with Xytlitol, it’s a sugar alcohol that actually has some health benefits (it helps discourage bacteria from sticking to moist surfaces, such as those in the mouth). It also has minimal impact on blood sugar, while cooking, baking and tasting exactly like sugar. Hint: if you want to minimize calories even more, try using applesauce instead of butter!

4 large bananas, peeled

1/4 cup xylitol

¼ cup MoreFiber stevia baking blend (or can substitute 3 tablespoons Sucanat)

1 egg

1/3 cup melted Earth Balance or butter and/or applesauce (use any one or a blend of butter and applesauce)

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups whole wheat pastry flour

Preheat oven to 350 degrees F.

Spray a 12 muffin tin lightly with cooking oil.

Beat bananas in a mixer until mostly smooth.

Beat in sweetener, egg and Earth Balance/applesauce mix.

Set aside.

In a separate bowl, whisk together baking soda, baking powder, salt and flour.

Pour wet ingredients into dry and mix gently until just combined.

Spoon into muffin tins, and bake for about 20 minutes.

Yield: 12 muffins