I know the beginning of the year is usually when the healthy resolutions begin. Gym memberships, healthy eating. Well, we are only a couple days away from the new year, so why not get a little head start on the eating part?
When my son asked me to make muffins for breakfast, I checked out what I had in the cupboards and fridge and threw this batter together. The result was a golden brown, moist and airy muffin, with lots of banana flavor, not too sweet, and packed with protein from the Greek yogurt.
Greek Yogurt Banana Nut Muffins
2 bananas, mashed
1 cup plain, nonfat Greek Yogurt
1 teaspoon vanilla extract
1/3 cup sugar
2 cups flour
2 teaspoons baking sofa
1 teaspoon baking powder
1 teaspoon ground cinnamon
Dash of nutmeg
1/2 cup chopped walnuts
In a bowl, whisk together bananas, eggs, yogurt, vanilla, and sugar.
In a separate bowl, mix together the flour, baking soda, baking powder, cinnamon, and nutmeg.
Scoop the batter into a greased muffin pan. I used coconut oil spray. I also used an ice cream scoop to measure out the batter evenly. I got a dozen good sized muffins this way.
Bake at 350 for 15-20 minutes or until golden brown.