Customize your batch! Want vitamin C? Load up on berries. A touch more fiber? Add apples.
- 2 tbsp. butter, melted (or neutral vegetable oil, such as canola), plus more for greasing
- 3 tbsp. pure maple syrup or honey
- assorted fruit (raspberries, blackberries, grated apples, diced peaches)
- 1 ripe banana, mashed
- ¼ c. 2% milk
- 1 large egg, beaten
- ½ tsp. pure vanilla extract
- 1 c. whole-grain flour (if buckwheat, use ½ cup with ½ cup of another flour)
- 1 tsp. baking powder
- ¼ tsp. coarse salt
- Heat oven to 350°F. Lightly butter a 6-cup muffin tin. Put ½ tsp syrup in each cup. Fill each one-third full with assorted fruit. Set aside.
- Combine banana, milk, egg, vanilla, butter, and remaining 2 Tbsp syrup, stirring with a fork.
- Whisk together, in a separate bowl, flour, baking powder, and salt. Pour wet mixture into dry mixture, stirring with a spoon or rubber spatula until just combined.
- Divide batter among cups. Set on a rimmed baking sheet. Bake until cakes rise and a toothpick comes out dry, 20 to 25 min.
- Loosen edges with a knife. Place a cool rimmed baking sheet on top, and invert tin, so the batch gently falls out. Serve warm.
181 cal, 6 g fat (3 g saturated), 5 g protein, 26 g carb, 11 g sugar, 3 g fiber, 159 mg sodium, 45 mg cholesterol per cake
This recipe originally appeared in the September 2016 issue of Dr. Oz The Good Life.