Wednesday, November 14, 2012

Whole Wheat Banana Nut Muffins

What is your biggest challenge when it comes to eating healthier? At first mine was to decrease the amount of sweet treats in my daily regime.  Now it is finding healthy snacks that are easy for on the go busy moms like me! I had a few extra bananas that were about to go bad so I started looking for recipes that included bananas, were easy to make, easy to eat, and possibly something my kids would eat too!  

I found it...Whole Wheat Banana Nut Muffins! I love banana bread but it can be a bit hard for on the go but these muffins are PERFECT!!

Whole Wheat Banana Nut Muffins

1 1/2 cups whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons ground cinnamon
2 egg whites, beaten
1/2 cup packed dark brown sugar or sucanat
1/2 cup low-fat plain yogurt
3 tablespoons canola oil
1 cup mashed ripe bananas
1 teaspoon pure vanilla
1/2 cup chopped toasted pecans or walnuts
1/4 cup old fashioned rolled oats


  1. Preheat oven to 400 degrees. 
  2. Place paper baking cups in 12 regular size (2 1/2-inch) muffin cups. Spray paper baking cups lightly with cooking spray.
  3. Place flour, baking powder, salt, baking soda and cinnamon in a large bowl. Stir to combine and set aside.
  4. Place egg, sugar, yogurt, oil, banana and vanilla in a medium bowl. Mix well. Add to flour mixture, stirring until just combined. Stir in nuts and oats. Divide batter among muffin cups.
  5. Bake 20 to 25 minutes or until browned and toothpick inserted in centers comes out clean. Cool in pan 5 minutes. Remove from pan and cool on wire rack. Serve warm or at room temperature.

Makes 12 muffins
Tip: Individually wrap and freeze muffins up to 1 month. Thaw at room temperature or warm in a microwave before eating.
If you are interested in learning more about eating healthier, join my next challenge group.  Not only do we talk about eating healthier most of the time we are talking about exercise too! Message me for more details -!!
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