Healthy Banana Muffin Makeover

The following recipe is one I have had for many years. Along the way, I have made healthier substitutions resulting in a moist, nutritious, dairy-free, whole-grain muffin made with healthy fats. This is a great way to use those over-ripe bananas sitting on your counter.

Banana Muffins (original recipe)

1 1/2 cup unbleached all-purpose flour

1/2 cup toasted wheat germ

1 cup chopped walnuts (opt.)

1/2 cup light brown sugar, packed

1 Tbsp baking powder

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 tsp salt

2 ripe bananas

3/4 cup milk

5 Tbsp canola oil

1 large egg

Healthified Banana Muffins (makeover)

1 1/2 cups whole wheat pastry flour

1/2 cup ground flaxseed

1 cup chopped walnuts (opt.)

1/2 cup unrefined sugar (or honey, see note*)

1 Tbsp aluminum-free baking powder

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 tsp sea salt

2 ripe bananas

3/4 cup almond milk

1/3 cup coconut oil, melted

1 large free-range egg

Preheat oven to 400ºF. Line muffin tin with paper liners. Mix flour, flaxseed, walnuts, Sucanat, baking powder, cinnamon, nutmeg, and salt in a large bowl. In separate bowl, mash bananas; stir in milk, oil, and egg. Add banana mixture to dry ingredients; stir just until moistened. Using an ice-cream scoop, fill muffin cups 3/4 full. Bake about 20 minutes or until lightly golden. Cool for a few minutes; remove to wire rack to cool. Or serve warm with butter. :)

*Note: If using honey, reduce oven to 375ºF. As long as you don't double the recipe, you may not have to adjust the liquid amounts because of the honey. If you increase the recipe to require at least one cup of honey, you'll need to reduce the milk by 1/4 cup for each cup of honey.

Linked to Simple Lives Thursday and Tuesdays At the Table.