Was I the only one who entered into a tryptophan-induced coma on a couch yesterday afternoon? I did well at round ONE of the hubby’s side’s family Thanksgiving extravaganza…it was round TWO several hours later that was completely and totally unnecessary. And yet, just as good the second time around.
If you’re opting out of the chosen form of
insanity exercise today, may I suggest you repent for yesterday’s sinful indulgences with these banana nut muffins? I can think of nothing better than guilt-free carbs on the morning after Thanksgiving. Because you’re going to need that energy when you hit the gym later, riiiight? Absolutely.
We’re talking muffins with all whole grains (oats and whole wheat flour), omega 3’s and healthy fats from the walnuts, and fruit…all for 166 calories. Not just any muffin. That’s nearly as good a bargain as Amazon had going on last night. I had my cursor hovered over the link for a 40-inch LCD TV for $199…that I didn’t win…or even get wait-listed for. Thirty minutes of my life I’ll never get back. And hey, Amazon. I recall saying recently that if I could do all of my Christmas shopping from Amazon.com…I would. Let’s make it happen, mmmkay? Thankyouverymuch.
So while you’re out today, add a few things to your grocery list to make these muffins. Or at the very least, stop by soon to see what I’ve got planned for next week’s menu. ‘Cause I am pretty pumped about what’s going down in my kitchen despite yesterday’s feasts (plural). Maybe it’s because I wore leggings versus anything with an unkind waistband?
But really…keep the traditions rolling. It’s that time of year. And what’s more traditional than banana nut muffins? They’re in all year around…just like healthy breakfasts, fiber, and heart-healthy fats.
Banana Nut Muffins from Spark People
1 cup oats
2 very ripe bananas, mashed
1 cup walnuts, chopped
1 cup skim milk
1 cup whole wheat pastry flour
1/3 cup brown sugar
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
Soak the oats in the milk for one hour.
Preheat oven to 400 F.
Spray muffin with non stick spray, or line tray with cupcake liners.
Combine the soaked oats, bananas, egg, and vanilla extract.
In another bowl combine the whole wheat flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
Combine the dry and wet ingredients together and mix in the walnuts. Spoon into the prepared muffin pan. It fills the muffin cups on my muffin pan.
Bake for 20 minutes or until done. Yield: 12 muffins.
Nutrition Information (per muffin): 166 calories; 6.4 g. fat; 18 mg. cholesterol; 202 mg. sodium; 23.8 g. carbohydrate; 2.8 g. fiber; 3.4 g. protein
Result: Two thumbs up! Though my search was for a vegan variety, and these most certainly are not, I loved that they used the oats so creatively and used no refined flour. They weren’t dense, they were sweet, and they have lots of crunch and healthy fats for staying power to keep these carbs lasting through the morning hours. Enjoy!
I have plans to workout, and despite my better judgement…probably some shopping (in a store…at the mall). Wish me luck and send me patience.