- Yield: 12 muffins
- Prep Time: 5 minutes
- Cook Time: 18 minutes
Banana Nut Muffins
Muffins are always a hit at my house… (unless you recount the spelt disaster of ’13, which we don’t speak of…). I have a hubby who is constantly looking for something to munch on, and if it’s too obviously healthy, it’s less likely to be eaten (got a lecture last night about 'hiding' zucchini in 'delicious' desserts lol).
This week, I just happened to have uneaten bananas sitting on the counter, waiting to be loved… and so these little gems were born. They aren’t without their sweet finishing touch, but they are also packed with a bunch of goodies to justify them as filling mid-day (or night) snacks.
Ingredients
- whole grain flour - 1 1/2 cp
- baking powder - 1 tsp
- baking soda - 1 tsp
- cinnamon - 1/2 tsp
- sea salt - 1/4 tsp
- ripe banana - 3
- pureéd fresh pineapple - 1/2 cp (including juice)
- organic sugar - 2/3 cp
- egg - 1
- vanilla - 1 tsvanilla
- butter - 1/2 cp, softened
- avocado - 1/2, ripe (soft)
- vanilla protein powder - 2 scoops
- brown sugar - 1/3 cp, packed
- whole grain flour - 2 tbs
- butter - 2 tbs, softened
- oats - 2 tbs
- sunflower seeds - 1 tbs, shelled
- pecans - 1/3 cp, chopped
Instructions
- Preheat oven to 350 degrees and grease muffin pan
- Mix together bananas, pineapple, sugar, egg, vanilla, butter and protein powder until completed blended
- Stir in by hand the remainder of the muffin ingredients until just blended – DO NOT over mix
- Pour batter evenly into the muffin cups – approximately 2/3rds the way full for each one
- In a small bowl, mix together the topping ingredients and sprinkle by hand evenly over the 12 muffins cups
- Bake 18 minutes or until a toothpick comes out clean; allow to cool before removing from the muffin pan
