Healthy Banana Nut Muffins

By Alex C

Senior Food Writer at Pro Home Cooks

Breakfast generally looks something like this...  I get out of bed and head over to the pantry. I pick out my favorite cereal, cover it with milk and enjoy. Although it was delicious, I might as well have just injected an IV of sugar straight into the veins. I'm guessing a lot of you, especially the millennials, share a similar experience because our parents are the postwar baby boomers. I kind of look at that generation as the dark ages of home cooking. It was really the first generation that just let factories and corporations completely take over their pantries/refrigerators and now we're here reversing this generational food trauma.

I think it's so important to get ourselves and our families off to a really good start in the morning and that's what this video is all about. I'm gonna be showing you four of my favorite breakfast options that are fail safe and customizable. They are nutritious and easy to make. Plus, I can guarantee no matter what age you are, everyone in your family will like these breakfast options. Click here to see the full video! Scroll down for the recipe to my favorite breakfast muffins!

Being able to make a baked good is an essential skill because when you crave something sweet you are able to control what goes in as well as how much of it goes in. If you want a sustainable muffin option for the morning, you need to have quality ingredients and they can’t be too sweet. Well, I'm here to tell you that these muffins hit the spot. My kids love them and they give me and my wife a good amount of protein from the yogurt and eggs.These muffins are super forgiving so they are the perfect muffin to practice your baking skills on.

Healthy Banana Nut Muffins

Cook Time: 18-20 mins
Serves: 12 muffins

Ingredients:

Ingredients: 

  • 2 bananas 
  • 2 eggs 
  • 1/2 cup of yogurt 
  • 2 tablespoons of coconut oil, melted 
  • 1/4 cup of coconut sugar 
  • 2 tablespoons of maple syrup 
  • 1/3 cup of spelt flour
  • 1/3 cup of oat flour 
  • 1/3 cup of GF flour
  • 1 teaspoon of baking soda
  • Chopped pecans, optional 

Instructions:

Instructions: 

  1. Preheat your oven to 350 degrees fahrenheit. 
  2. In a bowl, mash the bananas until they’re broken down and creamy. 
  3. Next, add 2 eggs and 1/2 cup of yogurt. Mix until combined. 
  4. Slowly pour in the coconut oil to emulsify everything together. 
  5. Add in the 1/4 cup of coconut sugar and 2 tablespoons of maple syrup. Whisk to combine. 
  6. Whisk in all the flours and baking soda. If the batter looks like pancake batter, add 2 more tablespoons of flour to get it be more of a cake batter. 
  7. Spray a muffin tin with oil or line it with paper cups. Pour enough batter to fill the muffin cups about 4/5ths of the way up. 
  8. Bake for 18 - 20 minutes or until the center reaches about 200 degrees Fahrenheit. You can check on them 2 minutes before the time is up just to see how they are doing. 
  9. Let them cool down for 10 minutes before removing them from the tray.
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By Alex C

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