Whole Wheat Banana Muffins

I have many childhood memories of freshly baked banana bread. I know it's not fall yet (no rush, either, we adore summah!), but this morning was rainy and unseasonably cool, and I knew right away I wanted to bake something warm and sweet!

Nowadays, with a family who is usually on the go, I prefer muffins to loaf breads. They are easier to grab with one hand and eat when or wherever! Muffins also cook much faster, which means if you're in a pinch for what to serve for breakfast, they fit the bill. One bowl, 20 minutes, and done.

Muffins are a great way to include ingredients you (or your kids, if you have them) might not eat on their own - for instance, my younger son will not eat bananas, pumpkin, or sweet potato. But if they are in muffin form, he has NO idea. He gobbled up this recipe for breakfast today :)

I wanted this recipe to be energizing, healthy and full of nourishing ingredients, so I nixed the butter and oil in favor of ground flaxseed, which adds fiber, protein, and healthy fats. Typically whole wheat flour can be dense, but these are SO moist and fluffy - thanks to the bananas and applesauce. Three cheers for foods that are both good for you AND delicious!

And, if you're ever interested in talking with me about how you can eat delicious foods like these and still meet your health, weight and nutrition goals, please feel free to reach out! I'd love to chat.

Whole Wheat Banana Muffins

Makes 12

Ingredients:

• 2 large or 3 small very ripe bananas (about 1 cup mashed)

• 1/2 cup unsweetened applesauce

• 2 eggs

• 1/4 cup ground flaxseed

• 1 tsp vanilla

• 1/3 cup maple syrup or honey

• 1 1/3 cups whole wheat flour

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1/2 tsp cinnamon or pumpkin pie spice

Directions:

1. Preheat oven to 350 degrees; grease a 12-cup muffin tin (or use liners), set aside

2. In a large bowl, mash bananas with a potato masher or fork until smooth

3. Add in applesauce, eggs and vanilla, stir will with a fork

4. Add in remaining ingredients and stir until just combined

5. Pour batter into muffin cups (fill 2/3 of the way) and bake for 18-20 minutes until golden brown and a toothpick comes out clean