Whole Wheat Banana Nut Muffins

Banana Nut Muffins 1

When I was in Vegas a few days ago, I did 2 things I would never do on any given day:

I waited in a line at Starbucks for about 20 minutes for my morning fix…

…and I paid $27 for a margarita at the pool.

It’s amazing how your boundaries change while on vacation. No regrets, no regrets.

Banana Nut Muffins 2

I mean, I get the whole coffee addiction thing. That’s why I can’t make it out the front door in the morning without my morning joe. Other than seeing a cute little babe first thing in the morning, coffee is what propels me from my bed each day. So, yes, I never really understood how people could get dressed, out the door, and actually drive to a place for coffee before actually getting some. And waiting in a line for coffee each morning? Can…not…do it! It’s a good thing Vegas hotels are littered with cafes and Starbucks!

I also never “spend” my calories on calorie-packed drinks like margaritas…other than when I’m on vacation. Even still, there’s something about drinking a million calories while in a swimsuit that just seems so very wrong. That is, until you realize that it’s 104 degrees outside…at which point you want a second and a third.

 

 

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Muffins can also be packed with calories, yet people often perceive them as often being one of the healthier breakfast choices. In fact, many muffins pack more calories than your most favorite donut. Insanity, right?

But, I’m a muffin fanatic. They’re so quick and easy for the crazy mornings and they freeze well and travel well, too.

You can make them whole wheat and sweeten them with naturally with fruit. You can add oil and protein to bump up the protein and fat content, making them a somewhat satiating choice, as well. In other words, not all carbohydrate. Fiber is a bonus, too. But of course, they have to taste great. Banana nut are my most favorite!

 

 

Banana Nut Muffins 4

Banana Nut Muffins
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
 
Ingredients
  • 2 cups whole wheat pastry flour or white wheat flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • ¼ tsp ground cinnamon
  • 1½ cups mashed ripe banana (about 4 large bananas)
  • ½ cup coconut oil, melted and cooled
  • ⅓ cup turbinado or granular sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ¼ cup pecans, chopped + 12 pecan halves
Instructions
  1. Preheat oven to 350 degrees F and line a muffin tin with 12 liners or alternately, mist with cooking spray.
  2. In a large bowl, whisk to combine the flour, baking powder, salt, baking soda, and cinnamon; set aside.
  3. In a medium bowl, mash the bananas against the sides of a bowl using a fork. Whisk in the coconut oil, turbinado, eggs, and vanilla.
  4. Mix the wet ingredients into the dry and fold in the ¼ cup chopped pecans. Fill each muffin well nearly to the brim and top each muffin with a pecan half.
  5. Bake muffins for 25-27 minutes or until just golden and an inserted toothpick comes out cleanly.
Notes
Recipe adapted from Taste of Home
Nutrition Information
Serving size: 1 muffin Calories: 256 Fat: 12.8 Carbohydrates: 30.8 Sugar: 11.3 Sodium: 192 Fiber: 3.2 Protein: 4.2 Cholesterol: 35
Be well,

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