Banana Muffins

Banana muffins are one of the things I 'meal prep' for a quick easy and if needed, on the go breakfast.  I often make them two batches at a time because I've bought a stack of clearance bananas that need to go and it isn't that much more work to mix up the second batch since the ingredients are already out, everything is already dirty from the first batch, and I can mix up the second batch while the first batch bakes.

Since they are intended for breakfast I keep them healthy, low in fat and sugar.  I have whittled down the sugar and oil in this recipe to 1 tsp per muffin.  I use a mix of whole wheat flour and oat flour to bump up the fiber and the protein content in these muffins, along with some chopped nuts for added protein.  Add some fruit and a dairy product they make a healthy, well rounded breakfast. Since these are low in sugar and fat I do throw them into the freezer within a day and only take them out as I need to.  I'll either take them out the night before to thaw or pop them into the microwave.

I may in the future try to boost the protein and fiber by using all oat flour and adding in flax, quinoa or chia seeds and see how they turn out.

Banana muffins (makes 24)

• 1 1/2 cups whole wheat flour

• 1 1/2 cups oat flour

• 2 teaspoon baking powder

• 2 teaspoon baking soda

• 1 teaspoon salt

• 6 large ripe bananas (about 3 cups mashed)

• 1/2 cup oil

• 1/2 cup packed light or dark brown sugar

• 2 large eggs

• 2 teaspoon vanilla extract

• 1/4 cup milk

• 1 1/2 cup chopped walnuts, pecans or other nuts.

Preheat oven to 375°F. Spray two 12-count muffin pan with nonstick spray or use cupcake liners. 

Whisk the flours, baking powder, baking soda, salt, together in a medium bowl.  Set aside.  In a large bowl or in the bowl of your stand mixer, mash the bananas.  On medium speed, beat or whisk in the oil, brown sugar, egg, vanilla extract, and milk.  Pour the dry ingredients into the wet ingredients, then beat or whisk until combined.  Fold in the nuts.  The batter will be thick. 

Spoon the batter into muffin tins (1/4 cup cookie scoop works great for this), filling them all the way to the top.  Bake for 16-18 minutes at 375 or until a toothpick inserted in the center comes out clean.  Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

Per muffin: 200 calories, 11.4 g fat, 109 mg salt, 21.6 g of carbs, 2.8 g fibre, 8.1 g of sugar, 4.1 g of protein.