Tag Archives: whole wheat muffins

Healthy Banana Nut Muffins

These muffins are one of the best guilt-free, low-calorie, satisfying snacks for your everyday needs. Also, our bananas were nearly black. And that’s when you know it’s time for one of the many banana recipes. And being right after Thanksgiving, this was an easy choice. I added pecans for a little extra protein and healthy fat. Also, they were leftover from our sweet potato casserole. You gotta use what you got! This recipe is ridiculously easy, in fact I made two batches. And it’s uber healthy with plenty of fiber since it uses whole-wheat flour. Only takes about 15 minutes to cook and less to prepare.

Look how black these are

Look how black these are

photo 2 (16)

 

 

  • Prep Time10-15 minutes
  • Baking Time: 15-18 minutes

Ingredients

  • 1 3/4 cups whole-wheat flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2-3 bananas
  • 2 eggs
  • 1/3 cup honey
  • 1/3 cup olive oil
  • 1/2 cup chopped pecans
  • 1/4 cup hot water

Directions

  • Pre-heat the oven to 350 degrees F and grease your muffin tin
  • Mix together the dry ingredients (flour, salt, & baking soda) in a small bowl

photo 2 (18)

  • In another bowl, pour the honey and oil in and whisk it up until it’s totally mixed together
  • Now crack those eggs and mix it up with the honey and oil

photo 4 (14)

  • Next, we want to mash those black bananas into a nice gooey mess. I like a few chunks of banana because that’s always fun to bite into when it’s cooked. Spoon in the bananas and stir into the wet mixture.
mashmashmash

mashmashmash

  • Okay! Now it’s time to marry the dry and wet ingredients. Slowly stir in the dry mixture into the wet, alternating with the hot water. Do this until both the flour mixture and hot water are gone.
delicious batter

delicious batter

  • Now it’s time to chop up those pecans into quarters and stir them into our beautiful mix.
Chop chop!

Chop chop!

  • Almost there! Now we want to spoon the mixture into each spot in your muffin tin, and try to make them all equal if you can.

 photo 3 (11)

  • Put into the oven for around 15-18 minutes. Stick a fork or toothpick in the middle to see if they’re done. If there’s tons of batter on the toothpick, leave it for a few minutes.
  • Let cool for a few minutes and then slowly scrape them out!
Oh, the glory!

Oh, the glory!

This recipe came out beautifully. The muffins were moist, not too sweet, and full of whole-wheat goodness. They are perfect for Chris when he has to eat breakfast on the run and perfect for me to shove in my face between clients. Don’t miss out on this easy, healthy recipe! Bake these delicious muffins to stay hungry and fit!

photo 1 (20)

  • Question of the Day: What are your favorite quick baking snacks? 

BONUS KITTY PIC

Nymeria and Piper, the dog, got along great!

Nymeria and Piper, the dog, got along great!

Scrumptious Whole-Wheat Banana Date Muffins

We had dates and bananas that needed to be used. Okay maybe the dates didn’t need to be used since they last forever, but I’ve been wanting to try this. Like my other muffin recipe (which this one is actually based on), it’s super simple and quick to do. I threw this together late last night after a leg workout. It’s very healthy, estimated at about 167 calories with 3 grams of protein and fiber! Not too shabby.

photo 3 (3)

  • Prep Time: 7 minutes
  • Bake Time: 15-20 minutes

Ingredients

  • 1 3/4 cups whole wheat flour
  • 10 dates
  • 1 tsp baking soda
  • 1/2 teaspoon salt
  • 1/3 cup olive oil
  • 3/8 cup honey [a little more than 1/3]
  • 2 eggs
  • 2 bananas mashed
  • 1/4 cup hot water

Directions

  • In a small bowl, mix together dry ingredients: whole-wheat flour, salt, and baking soda

photo 3 (2)

  • Chop up your dates, 5 into little pieces, 5 into long quarters

photo 2 (3)

  • Put dry ingredients to the side and get a bigger mixing bowl. Put the olive oil and honey into big bowl and whisk!

photo 4 (2)

  • Crack both eggs and drop them in. Whisk away!
  • Now, mash your bananas so they are nice and smooth. Scrape the bananas into the wet mixture
  • Add the finely chopped dates (don’t put in the long date quarters)

photo 1 (7)

  • Slowly stir in the dry ingredients into the wet ingredients, alternating with pouring in hot water

photo 2 (5)

  • Grease your muffin tin and pour them in. Make sure they don’t overflow, but you want them high enough so they puff over the top when baked.

photo 3 (4)

  • Top each muffin with the quarter slivers of dates we cut ahead of time as a garnish!

photo 4 (3)

  • Bake for 15-20 minutes. Mine took about 17 minutes

photo 1 (6)

And enjoy! Oh they are SO good warm right out of the oven. And of course, before I brought them into work, I had to taste test them. And…I approve! Another fail-proof recipe to enjoy and not feel the slightest guilt eating them.

photo 3 (3)

photo 2 (4)

BONUS KITTY PIC 

photo 1 (5)

Nymeria cuddling Chris