Tuesday, October 30, 2012

Banana Nut Muffins

 I like a good ole' breakfast muffin that helps me start off the day right!
Otherwise I feel BLAH the rest of the day.

These muffins are 1/2 whole wheat.

They don't have any processed sugars.  

I personally prefer Almond milk which adds a nice flavor!
But you may use any milk you like.

I also prefer baking with olive oil because it has healthier fats.
Again you may use canola oil instead.

I love the pecans because they add a nice texture to the muffins.

All-around healthy Breakfast muffin!

Enjoy!

Ingredients:
makes 18 muffins

1 c all-purpose flour
1 c white whole wheat flour (or all-purpose flour)
1 Tbsp baking powder
1/2 tsp salt
1/8 c sugar (stevia)
2 eggs
1 c almond milk* (or 1 % milk)
1/2 c olive oil (or canola oil)
1 1/2 tsp vanilla extract
2 ripe bananas
1/2 c pecans (or walnuts)

*I used Blue Diamond, Vanilla, Unsweetened. It's only 40 calories in 1 Cup.
It tastes delicious to me. I've tried lots of nondairy milks and that's my favorite kind.

Instructions:
  1. Mix 1 c all-purpose flour, 1 c white whole wheat flour, 1 Tbsp baking powder, 1/2 tsp salt and 1/8 c sugar.
  2. In a separate bowl, beat (for 1 minute) 2 eggs, 1 c almond milk, 1/2 c olive oil, 1 1/2 tsp vanilla extract.
  3. In a small bowl, mash 2 bananas.  Add to egg mixture.
  4. Add dry ingredients to wet ingredients. Mix until blended.
  5. Mix in 1/2 c pecans.
  6. Scoop batter into greased muffin pan, 2/3 full.
  7. Bake in 400 degree oven for 18 minutes.
  8. Cool for 3-5 minutes and they're ready to eat!
Instructions with pictures:
Mix 1 c all-purpose flour, 1 c white whole wheat flour, 
1 Tbsp baking powder, 1/2 tsp salt and 1/8 c sugar.

In a separate bowl, beat (for 1 minute) 2 eggs, 
1 c almond milk, 1/2 c olive oil, 1 1/2 tsp vanilla extract.

In a small bowl, mash 2 bananas.  Add to egg mixture.

Add dry ingredients to wet ingredients. Mix until blended.


Mix in 1/2 c pecans.

Scoop batter into greased muffin pan, 2/3 full.

Bake in 400 degree oven for 18 minutes.

Cool for 3-5 minutes and they're ready to eat!

 You may freeze these muffins in a freezer bag up to 3 months.
Pop them in the microwave for 20 sec intervals until soft and warm!

2 comments:

  1. I am going to make these today! YUM!

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    Replies
    1. Let me know how they turn out!! I've been eating possibly 3 of these a day. Breakfast, lunch and dinner! I love these!

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