{healthy} banana nut muffins

I love muffins. No doubt about it! They have to be one of my favorite baked goods that come out of my oven…

I adore them so much that I actually have a Pinterest board devoted solely to muffins; the loves of my life.

I've been craving banana nut muffins for some time now… So last week, I secretly stuck two bananas into my baking cupboard to save JUST for these.

It's for your sake, people. If I hadn't rescued those bananas, they would have been devoured in no time by those little monsters called my brothers. They're banana obsessed, I kid you not.

We have a girl's bible study {or at least try to. We've only had one so far. And that's when I made these Coffee Cake Muffins…} at our house every Saturday morning, and I just love to bake for them!

So this morning, I decided to whip out those bananas in captive, and turn the muffin recipe into something a little healthier, using yogurt in place of milk, and also using a little bit of whole wheat flour. 

The yogurt makes them SOOOO good, resulting in a light and fluffy muffin. I like light and fluffy muffins… Don't we all? I think yes. 

And since they're healthy, I shouldn't feel bad about eating like half most of the batter, right? Right! 

I'm making a goal to eat healthier this week. Crazy, I know. I did pretty good last week and I worked out every other day because I need breaks in between. When I did do my workout, I did a 2 and a half mile run paired with some good ab and arm strengthening. 

I'm hoping to bring you some healthier recipes this week! I have two scrum-diddly-uptious recipes floating around my baking brain. Yah, I have a brain that's just for baking. Cool, huh? I know. 

{healthy} banana nut muffins

1 1/2 c. all purpose flour

1/2 c. wheat {or you could sub the wheat and just use 2 cups AP flour}

1/2 c. sugar

1 tbsp. baking powder

3/4 tsp. cinnamon

1/4 tsp. nutmeg

1/2 tsp. salt

1 1/2 c. plain greek yogurt {or sub for 1 cup of milk}

2 SUPER RIPE bananas, mashed {I use a potato masher}

1/4 c. melted butter

1 egg

1/2 c. chopped walnuts

In a large bowl, combine the flours, sugar, baking powder, cinnamon, nutmeg, and salt. Make a well in the center.

In a small bowl, combine the milk, mashed bananas, butter, and eggs.

Add to the well in the flour mixture. Add nuts. 

Stir dry ingredients until moistened. Spoon mixture into a greased or lined muffin tin, filling each 3/4 full. 

Bake at 400ºF for 18-20 minutes or until the edges are golden brown and a toothpick inserted comes out clean. Cool 5 minutes in pans then remove and cool on a wire rack. 

Have a spectaculous week! 

Love muffins, 

Sophie