My husband and I were browsing the grocery store when we saw them. Banana nut muffins. Ooh did they look good. Unfortunately, made with white flour and sugar, they were loaded with all the things that I’m avoiding (my husband eats with me, but is not on plan).
Seeing the muffins was enough for me to imagine biting into one, thinking about how it would taste. Did I mention that banana nut muffins are delicious?
Well, they are.
I was determined to come home and create a healthier banana nut muffin. A trim and healthy muffin. A quick browse online showed limited options for the recipe I was looking for. It was time to create.
After a few attempts, my husband declared the banana nut muffins recipe ready. I’m already planning on making them again ….
Banana Nut Muffins — THM XO
½ c coconut flour dash salt
½ tsp baking soda ½ c unsweetened almond milk
¼ c egg whites 1 egg
1 ½ tbsp Pyure 2 medium bananas, mashed
1 tsp cinnamon ¼ c walnuts, chopped
1 1/2 tbsp coconut oil 1 1/2 tbsp coconut flour
1 tbsp Pyure
Preheat the oven to 350.
In a medium bowl, mash the bananas. Add the wet ingredients; mix well. Then add the dry ingredients, except the nuts, and stir until just combined. Gently fold in the nuts.
Scoop the batter into a greased muffin pan or liners, filling the liners about 3/4ths of the way full. These muffins don’t rise very much.
In a small bowl (I just use the bowl the muffin batter recently evacuated) combine the topping ingredients. Sprinkle a light amount on top of each muffin.
Bake for 20 minutes or until the tops start to brown slightly and a toothpick inserted in the center comes out clean.
Yield: Approximately 10 muffins
Yes, these muffins are a crossover, but to me it is totally worth it. I tried making them an E but they just weren’t as satisfying. Even in weight-loss mode, crossovers are okay for an occasional treat – and infinitely better than going off plan all together.