Skinny Banana Nut Breakfast Muffins

Skinny Banana Nut Breakfast Muffins

E: It’s sunday evening. I’m catching up on my shows. We had my husband’s family over to watch the first game of second round of playoffs. Warriors won. I made these yesterday morning. This recipe is my idea of a healthier banana nut bread. Mostly, I try to stay away from granulated sugar and white flour. If you want to make it healthier you can substitute the butter with vegetable oil. I also made alf with nuts, and half without. When Sam tried them, he couldn’t even tell I used healthier substitutes. Success!

These whole grain muffins are a great for those busy mornings when you don’t have time to make a huge breakfast. It’s easy because it takes one bowl and one muffin tin. There is nearly no clean-up. You can set them in the oven and for about half an hour do other chores around the house. Once they are ready you can enjoy with a warm cup of chai-latte or coffee. 

1 ½ cups whole-wheat flour

1 cup maple syrup

1 egg

¼ cup butter

1 tablespoon baking soda

1 teaspoon salt

walnuts (optional)

Preheat oven to 325 degrees F.

Mix all ingredients in a bowl, except for the flour. Once all the ingredients are mixed, incorporate the flour a little at a time. Grease the muffin tin. Pour batter into tin. Set timer for 25 minutes. Then check for doneness. Bake for another 6-7 minutes if necessary.