Have you been looking for a healthier banana nut muffin to make for breakfast or dessert? There are a lot of recipes out there for different ways to make a muffin healthier. Here is my version let me know what you think in the comments.
Why do I use fresh ingredients
Let's talk about the ingredients and why they are tastier than other recipes you can find on the internet. I like to use the freshest ingredients I can find. just like when I make my Weight Watchers friendly banana bread, I usually source my fresh fruits and vegetables from local farmers as this helps my community as well as assuring I get the freshest possible ingredients.
Where do you buy the freshest bananas?
Bananas grown in Phoenix, AZ are the best tasting. My opinion of course 🙂 I bought some bananas that were grown right here in AZ and they really were amazing. Using the freshest bananas you can find will make these muffins some of the best you have ever made. Source as close to home as you can to make sure you get the freshest produce.
Bananas are high in potassium we always hear that but did you know they are an excellent source of vitamin C? You heard that right, in fact, bananas, provide 13% of our recommended allowance of potassium and 15% of our recommended daily allowance of vitamin C. Add to that some vitamin A and 1 gram of protein and you have an awesome fruit.
Where do I buy almonds from?
I hear you saying “it is a nut! aren't they all the same once they come off the tree?” Well yes and no. luckily for us in America almonds are grown in California. I live in AZ so getting the freshest almonds is a bit easier for me. I really do think the freshness of the nut makes a difference in the amount of flavor the nut adds to your dish.
Why do I use almonds? glad you asked. The health benefits of the almond are tremendous. Eating almonds may lower overall cholesterol levels. Almonds are high in fat, but it is unsaturated fat. This type of fat does not increase the risk of low-density lipoprotein (LDL) or “bad” cholesterol.
Why do you use spelt flour?
There are no real differences in the health benefits between wheat flour and spelt flour. There are some differences but in my opinion, they are nominal. So why do I choose the more expensive spelt flour over whole wheat? I like the taste better. Spelt flour lends a nuttier and sweeter flavor to baked goods. I enjoy the richness of the flavor and the slightly sweeter palate-pleasing effect spelt gives. It is not gluten-free this is a myth. It is slightly healthier with respect to having a bit higher fiber content and more nutrients but overall I just love the result it gives.
Does the syrup really matter?
In my opinion, yes. I grew up in Ohio and as a little boy in the boy scouts, I had the chance to tap a real maple tree. We saw how the sap was processed and turned into maple syrup. Afterwards we had the opportunity to taste the syrup from the tree we tapped. Every since that day I have been hooked on real maple syrup and it does make a difference. 🙂
Nowadays I buy grade A dark amber syrup as it used to be named. as of 2015 the names on the syrup have changed. Check out Maple Source.com for an idea of how the syrup is labeled now. If you want a sweeter syrup go for Grade A very dark.
How to be successful on the new myWW plans
- mindset: this isn't a diet, don't let yourself feel deprived. Eat your points!
- tracking: I track everything, even zero point foods
- portion control: this is on my fridge to keep me mindful
- persistence: I wrote this poem about never giving up
- planning: I use meal plans and freezer cooking often
- support: I'm in my WW Facebook group daily
More great breakfast and dessert ideas.
BLUE PLAN: 6 Points
GREEN PLAN: 6 Points
PURPLE PLAN: 6 Points
Banana Almond Muffins
2 ripe bananas, mashed
¼ cup (60ml) maple syrup
¼ cup (60ml) almond butter
½ cup (55g) spelt flour
1 tsp. baking powder
¼ tsp. baking soda
¼ cup (30g) walnuts
Heat the oven to 355°F (180°C)
Line a muffin tray with paper muffin cups.
Mash the bananas with a fork and combine with the maple syrup and almond butter.
Fold in the flour, baking powder, and baking soda and mix well.
Divide the batter between the 6 muffin cups.
Top each one with the walnuts.
Bake for about 18-20 minutes in the middle of the oven, or until a toothpick comes out clean.
Remove the muffins from the oven and cool completely before serving.