Another muffin recipe? Yep!

After making the other muffins I thought some day I'd like to try the banana walnut muffins in Rocco Dispirito's Now Eat This Diet Book. Well, I had some overly ripe bananas sitting in the fruit bowl and I thought well it's time. I made two batches and took them to the gym to share again. Making treats for people is always a way that I have showed that I care. Most everyone was excited to have one. Unfortunately, there were a few who passed and one woman who was so concerned that I gave one to a lady in the day care. She said her son is so allergic to nuts that if the lady touched one and then touched her son he could have a severe allergic reaction. I apologized. Being a mom with a child who has food allergies of course I don't want to put another in harm's way. I did think though that any child could eat a peanut butter sandwich and then play with her child. Scary. So, I think my treat sharing days at the gym are over. I'll just be sharing recipes from now on. So here is this one.

Banana Walnut Muffins

Ingredients

Nonstick cooking spray

2 cups plus 2 tablespoons whole wheat pastry flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

4 packets (4 grams) powdered stevia, such as SweetLeaf

1/2 teaspoon salt

3/4 cup skim milk

1/4 cup agave nectar

2 medium ripe bananas, mashed

1/4 cup canola oil

1 teaspoon vanilla extract

1 teaspoon banana extract

1/2 cup liquid egg substitute

12 walnut halves

Method

1. Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper baking cups. Lightly spray the cups with cooking spray.

2. In a large mixing bowl, add the flour, baking powder, baking soda, cinnamon, stevia, and salt. Whisk together until well combined. Set aside.

3. In a medium bowl, add the milk, agave, banana, oil, vanilla, banana extract, and egg substitute. Stir together until well incorporated. Fold the wet ingredients into the dry ingredients and stir till well combined.

4. Spoon the mixture into the prepared muffin tin. Top each muffin with a walnut half. Bake until a toothpick inserted into the center of the muffins comes out clean, about 15 to 18 minutes.

Per serving

163 calories, 6g fat, 217 mg sodium, 24 carbohydrate, 2 g fiber, 4 g protein

These muffins are not overly sweet but I still enjoyed them and the smell was wonderful.