We traveled over the weekend to visit my Great-Grandmother. She fell last week and broke her hip along with several vertebrae in her neck. Despite that hard fall, she is doing wonderful and is ever spunky and surprising! I have no doubt she will make it through rehab with flying colors, even at 97! We truly appreciate all the well wishes and kind thoughts we received through email and comments!!
There is something therapeutic about making muffins. I made these muffins last weekend for our trip to see Grandma, and then again when we returned home for our "grab and go" breakfasts this week. Packed with nutritious whole grains, healthy proteins and fats, and just a touch of sweetness, these muffins are satisfying and delicious!
I need a "photographic lighting" fairy to visit my kitchen! That hole in the muffin is where a walnut resided. It was yummy!
This recipe is an updated version of my " Easy Banana Nut Muffins ." This version is made with more whole grains for a heartier muffin. I also use an additional egg and non-fat yogurt in this recipe to keep the muffins moist and delicious. I hope you will enjoy them! Feel free to use agave nectar in place of the granulated sugar, I used sugar because I didn't have any agave nectar on hand.
Preheat oven to 350 degrees. Line muffin tins with paper liners or non-stick cooking spray. In a medium sized bowl whisk together all dry ingredients, EXCEPT walnuts. Set walnuts aside. In another bowl mash bananas with a fork, cream in sugar or agave nectar. Add eggs, vanilla, yogurt, and oil or butter. Mix together thoroughly. Add banana/egg mixture to dry ingredients. Stir together just until incorporated. Fold in walnuts. Pour batter 2/3 full into prepared muffin tins. Bake 20-25 minutes, or until a toothpick inserted into the middle of a muffin comes out mostly clean with just a few crumbs. Makes 12 nice sized muffins.