How about some whole grain goodness that kids and adults will both enjoy? Trust me, you will never discard those blackened bananas sitting on your counter again. Old bananas, meet your match: these muffins will blow your mind. Who said healthy can bet tasty?
Freeze overripe bananas and defrost them when you’re ready to make these yummy, portable treats. Bring on the banana nut muffins!
Healthy and Happy Banana Nut Muffins
A great portable snack for hungry kids – or a fast breakfast for ravenous parents
1/2 cup light brown sugar, packed
1/4 cup butter, melted and cooled
2 large eggs
3 large bananas, very ripe
1/3 cup plain 0% Greek yogurt
1 tsp. good vanilla extract
2 tsp. almond extract
2 cups whole wheat pastry flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. fine salt
1 tsp. cinnamon
1 tsp. nutmeg
2 tsp cardamom
1/3 cup halved pecans, roasted
1.) Preheat oven to 350°. Place a sixteen muffin cups in muffin pans.
In a food processor, pulse (wet ingredients) bananas, yogurt, vanilla, sugar and butter until completely blended. Then, add eggs and pulse until combined.
On top of blended (wet) ingredients, place all flour, baking powder and soda, salt, all spices and nuts. Pulse until combined and nuts are in small pieces. Do not over mix.
2.)Use an ice-cream scoop to place batter into muffin cups.
3.) Bake for 20 minutes on center oven rack or until toothpick inserted in the muffin comes out clean. Cool in muffin tins for five minutes and then place on wire rack. Sprinkle with powdered sugar or drizzle with honey, if desired. Store in the refrigerator for up to 2 weeks or freeze for a go-to breakfast. I’ll bet that you can’t eat just one of these pillows of banana bliss.
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