Healthy Banana Nut Muffins

Okay, I'm one of those people who cant stand to throw away food.  So, when I see my bananas sitting on the counter starting to turn black, I think, I better do something with those.  I love banana nut bread and muffins, but since my family and I are not eating white flour or white sugar, I had to go on a hunt for something that we could eat.  This is what I found and let me tell ya, these are fantastic.   


Whole Wheat Banana Nut Muffins


1 3/4 C. whole wheat flour
3/4 C. Splenda
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 egg
1/2 C. vegetable oil
1/2 C. plain yogurt or sour cream (You can use low fat or fat free versions as well)
1 t. vanilla extract
3-4 ripe bananas mashed
3/4 C. chopped walnuts


In mixer, combine egg, oil, and sour cream or yogurt, and vanilla.  Mix throughly.  Double sift flour, baking powder, baking soda, and salt.  Add sifted mixture along with Splenda to wet ingredients and mix until well blended.  Add bananas and nuts and mix until well blended.   Grease 12 muffin cups or line with muffin papers.  Distribute mixture evenly between 12 tins.  (I use an ice cream scoop and that works great.)  Bake @ 350 degrees for 22-25 minutes or until middles test done with cake tester or toothpick.  Allow to cool 10 minutes in pan and remove to cooling rack.  Enjoy.  


I have also put extra chopped nuts on top of the batter just before placing muffins in oven.  If you like nuts, this adds a little extra crunch to the top.  Also, be careful not to over mix batter as this will make for tough muffins.  My family loves these and I've finally found something Sarah will eat before school.  (She's not much of a breakfast eater).  Hope you guys will find these as good as we do.  Have fun!