Who doesn’t love a good banana nut muffin?!
I love a good muffin for breakfast with my daily cup of coffee and a side of no judgment from those on a no/low-carb diet.
Typically speaking, muffins aren’t the healthiest breakfast food, but my manager at work introduced me to a “healthier version” that won’t sacrifice the yummynest.
This yummy banana nut muffin is not only lower in calories but also superfast to make. For us busy boss moms, that’s a win-win!
Ingredients:
- 1.5 cups of flour
- 1 cup of sugar
- 1 tsp of baking soda
- .5 tsp salt
- 3 bananas, mashed
- .3 c coconut oil
- 1 egg
- 1 cup of butternut squash
- 1 cup of walnuts (add at your discretion)
Directions:
- Preheat the oven to 350 degrees.
- Grease a muffin pan (using spray, butter, or oil).
- Mix your dry ingredients in a bowl.
- Mix your wet ingredients in a second bowl.
- Next, combine both mixtures, but do not over-mix.
- Throw in your nuts.
- Smell the awesomeness. I love the smell of bananas and nuts mixed together.
- Transfer the mix to the individually lined muffin holes in the pan.
- Bake for twenty minutes.
- Test with a fork or toothpick to ensure the middle is cooked and the top is golden brown.
- Set aside to allow the muffins to cool off.
- Enjoy your muffins.