The Ultimate Healthy Banana Nut Muffins

[4 SP per muffin] These the best banana nut muffins are perfectly sweet and have the same tender texture as cupcakes. They’ll last for at least one week if stored in an airtight container. And I highly recommend reheating individual muffins in the microwave for 13-17 seconds—it makes them even more irresistible!

Information

• Makes: 12 muffins
• Source: Amy's Healthy Baking
• Cook: 20 min

Ingredients

2 cups	white whole wheat flour	27 SP
1 tsp	baking powder	0 SP
½ tsp	baking soda	0 SP
¼ tsp	salt	0 SP
1 Tbsp	unsalted butter	5 SP
1	egg white, room temperature	0 SP
2 tsp	vanilla extract	1 SP
¼ cup	fat-free plain Greek yogourt	1 SP
2 medium	bananas	0 SP
2 Tbsp	honey	8 SP
¼ cup	fat free skim milk	1 SP
¼ cup	pecans, finely diced, divided	6 SP

Instructions

1. Preheat the oven to 350°F. Coat 12 standard-sized muffin cups with nonstick cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter, eggs, and vanilla. Mix in the mashed Greek yogurt, stirring until no large lumps remain. Mix in the mashed banana and honey. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Fold in 3 ½ tablespoons of pecans.
3. Spread the batter into the prepared muffin cups, and gently press the remaining pecans on top. Bake at 350°F for 19-21 minutes or until the centers feel firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

The mashed banana and Greek yogourt combined need to measure 1 cup. If you have slightly more than ¾ cup mashed banana, then reduce the Greek yogourt by the same amount, and vice versa.

Nutrition Per Serving

• Calories 125
• Total Fat 3.1 g
• Saturated Fat 0.8 g
• Unsaturated Fat 1.9 g
• Cholesterol 2.9 mg
• Sodium 155.7 mg
• Total Carbohydrate 21.1 g
• Dietary Fiber 2.6 g
• Sugars 5.3 g
• Protein 4.3 g