These are somewhat healthy (or healthier) banana nut muffins. They are made with egg whites and just 3 Tbs of oil. They do still have a pretty good amount of sugar and obviously flour, but I think you could sweeten it up with some honey and cut down on the sugar. Also, you could experiment with half wheat flour and half all purpose flour.
Banana Nut Muffins (makes 12-14 muffins)
Ingredients:
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
2 egg whites
2 large mashed bananas
3/4 cup sugar
3 Tbs vegetable oil
1 tsp lemon zest
1/4 cup chopped walnuts
Preheat oven to 350F and line 14 muffin wells with papers.
In medium bowl, sift together flour, baking powder, soda, and salt.
In a large bowl, beat egg whites until slightly foamy. Stir in bananas, sugar, oil, and lemon zest. Slowly add dry ingredients and mix until just combined. With a wooden spoon fold in walnuts.
Pour batter into muffin wells, about 2/3 of the way full. Discard any extra papers before baking.
Bake for 20-22 minutes, or until tops are puffed and lightly brown.
Recipe from AllRecipes
This banana muffin looks so bright! It’s lighter than normal ones. I want one right now..