Whole Wheat Banana-Nut Muffins

16 03 2014

I dusted off an old version of banana nut muffins I made and cleaned up the recipe by using healthier ingredients. There’s no butter, oil or sugar in these beauties….but they’re just as moist and delicious thanks to applesauce, and a combo of honey and maple agave syrup. This is an easy recipe to make on the weekend, and enjoy on the run throughout the week.

Whole Wheat Banana-Nut Muffins

Whole Wheat Banana-Nut Muffins

The following makes 10 muffins (compliments of This Girl’s Gotta Eat):

  • 3 medium overripe bananas, mashed
  • 1/4 cup unsweetened applesauce
  • 1 egg, beaten
  • Dash or two of vanilla
  • 2 Tbsp honey
  • 1 Tbsp organic maple agave syrup
  • 1 cup whole wheat flour
  • 1/2 tsp baking soda
  • 1/8 tsp kosher salt
  • Chopped walnuts

Preheat oven to 350 and spray a muffin tin with non-stick spray.

Mash the bananas in a medium bowl until smooth. Add the applesauce, egg, vanilla, honey and maple syrup to the mashed bananas. Mix well to combine.

In another medium bowl, mix the flour, baking soda and salt. Add the banana mixture to the flour and mix until just combined.

Divide mixture evenly into the muffin tin and top each muffin with a sprinkle of chopped walnuts.

Bake 30-35 minutes. Insert a toothpick into the center of a muffin and when it comes out clean, they’re done. Remove from the oven and cool muffins on a cooling rack. Store covered in the fridge.




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