My Oh So Good Healthier Banana Walnut Muffins

Norma DeRemer


Decided to take one of my old recipes and change things a little bit to save on calories. I heard of agave nectar on TV and looked it up at my local Giant Grocery store and found it in the organic section of the store. I had never heard of it before. I thought for sure I'd have to go to a health food store to find it. Well these dear little babies turned out so good that my husband didn't notice any difference in the taste. To me that make them a winner in my book.

pinch tips: Perfect Bacon Every Time



Makes 12 muffins


nonstick cooking spray
2 c
plus 2 tablespoons of whole wheat flour
1 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
4 pkg
of sweet n low or your favorite brand
1/2 tsp
3/4 c
skim milk
1/4 c
agave nector (spray cup with cooking spray and it will come out clean.) this is very sticky
2 medium
ripe bananas, mashed
1/4 c
conola oil
1 tsp
pure vanilla extract
1 tsp
banana extract
1/2 c
liquid egg substitute
walnut halves (optional)

Directions Step-By-Step

Preheat your oven to 350
Line a 12 cup muffin pan with paper baking cups and lightly spray the cups with cooking spray and set aside.
In a large mixing bowl, add the flour, baking powder, baking soda, cinnamon, sweet n low and salt.
Whisk together until well combined and set aside.
In a medium bowl, add the milk, agave, banana, oil, vanilla, banana extract and egg substitute and stir together until well incorporated.
Fold in the wet ingredients into the dry ingredients and stir until well combined.
Spoon the mixture into to prepared muffin cups and top each with a walnut half.
Place in the oven and bake for 15 to 18 minutes or until a toothpick inserted into the center of the muffins comes out clean.
Remove from oven and place of wire rack to cool.
Serve with a tall glass of skim milk, my malted shake or a good hot cup of coffee. Enjoy!
Note:It took me forever to come up with the right measures and they turned out so moist.

About this Recipe