Healthy Banana Muffins

I’m a planner. Planning is what I do. I’m not always proud to admit it. I wish I could say I’m a crazy, spontaneous person, but that’s just not me. I plan my meals each week before I go to the store. When we go on vacation, I plan my outfits for each day so I don’t over pack. And many times on my days off, I plan my baking. See, I love to bake but I feel like I need a plan for the baked goods that result from my baking. Normally, the plan is to take most of what I bake to work. Or if I know someone is coming over for dinner, I plan my baking around that. Well today I needed a plan for the two very brown bananas just sitting on my counter. You know the ones that are way too ripe to eat but that are still perfect for baking. My husband calls them “rotten” if they even have a spot of brown on the skin, but I always save them for the sole purpose of making banana bread or muffins. So the plan was to make banana muffins to have for breakfast this week. I used a recipe that I’ve used before for healthy apple muffins and just subbed the bananas. I really love this recipe because it’s so versatile and so tasty too. I’m very much looking forward to my planned breakfast for the week.

Healthy Banana Muffins

1 cup whole wheat flour (I used 3/4 cup)

1/2 cup all purpose flour ( I used 3/4 cup)

1/2 cup granulated sugar (you can use a combo of brown & white if you’d like)

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup chopped nuts (almonds, walnuts, pecans…whatever you prefer)

1/2 tsp ground cinnamon

dash or two of nutmeg

1 egg

3/4 cup skim milk

1/3 cup unsweetened applesauce

1/2 tsp vanilla extract

1 cup mashed bananas

Preheat oven to 400*

Using a whisk, combine all your dry ingredients in one bowl: whole wheat and AP flour, sugar, baking soda and powder, salt, nuts, spices).

Beat the egg lightly in a separate bowl. Whisk in milk, applesauce, vanilla to the eggs.

Whisk wet ingredients into dry ingredients. Fold bananas in.

Divide the batter among a greased or paper-lined muffin tin.

Bake for about 18 minutes  or until an inserted toothpick comes out clean.

Source: Elly Says Opa!