Whole-Wheat Banana Muffins
  • 2¼ cup whole wheat flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 very ripe bananas, mashed
  • ¼ cup plain greek yogurt
  • ¼ cup honey
  • 2 ground flaxseed egg substitute*
  • ⅓ cup unrefined coconut oil
  • 1 teaspoon vanilla
  • ¼ cup chopped walnuts (optional)
  • *Don't forget to double the egg substitute recipe (i.e. 2 tablespoons ground flaxseed+6 tablespoons water). Or, if you don't have any flaxseed you can just use 2 eggs.
  1. Preheat oven to 350 degrees F and grease muffin tins, or add muffin cups.
  2. Mix the egg substitute and let sit for 5-10 minutes.
  3. Whisk together the flour, baking soda and salt.
  4. In a separate bowl, mix together mashed bananas, yogurt, honey, egg substitute, oil, and vanilla.
  5. Fold the banana mixture into the flour mixture until blended. Do not over-mix.
  6. Pour the batter into muffin tins, filling each cup about ⅔ full. Sprinkle walnuts over the top if desired.
  7. Bake in preheated oven until slightly brown on top and a toothpick, poked into the center, comes out clean (about 20-30 minutes).
  8. Put leftovers in a ziploc bag and refrigerate for up to a week, or freeze for a few months.
{serving size = 1 muffin - recipe makes about 16 servings}

161 calories, 6.5g fat, 3.2g fiber, 3.3g protein

*Actual nutrition info may vary based on exact ingredients used. Find this recipe on MyFitnessPal as FG8 Whole Wheat Banana Muffins.
Recipe by Feel Great in 8 Blog at http://blog.feelgreatin8.com/whole-wheat-banana-muffins/