Recipe repeat - Bananer muffins

I've posted about this recipe before but just in case you missed it, I want to share again.  These Banana muffins are so easy I made them this morning for an unexpected breakfast. I usually have the basic ingredients around the house and even if you don't, you can substitute to your liking. Best of all, these muffins are healthy and delicious!! Banana muffins (we're always looking for ways to use over ripe bananas right?) with agave (or honey if you prefer) instead of sugar, flax seed, successfully scrumptious HEALTHY. After eating them I now would recommend adding a bit of cinnamon and sugar streusel topping to their crowns. It'll create a perfect sweet-banana crunch. Get the banana muffin recipe (I stick to muffins because they're individually sized so eating one is enough Amanda) after the jump...

1 1/4 C oatmeal 

         1/2 C flour

         1/4 C ground flaxseed (or wheat germ)

         1 tsp baking powder    

         1 tsp baking soda

         2 eggs, beaten

         1/4 C plain yogurt (I use low fat vanilla)

         3 medium, ripe bananas, mashed

         1/2 C agave syrup (or honey)

         1/3 C grapeseed oil (or olive oil)

         1/4 C walnut pieces (optional)

Directions

1.Preheat oven to 375 degrees F.

2.In a large bowl, whisk together oatmeal, flour, flaxseed, baking powder, and baking soda.

3.In a separate bowl, combine eggs, yogurt, bananas, syrup, and oil. Add flour mixture and fold in walnuts.

4.Divide batter into paper-lined muffin cups. Bake for 20 to 22 minutes or until tops spring back when lightly touched. Cool on a wire rack.

5.Makes 18.

Nutritional Facts per serving

CALORIES

146.8 CAL

FAT

7 G

SATURATED FAT

0.9 G

CHOLESTEROL

23.7 MG

SODIUM

103.2 MG

CARBOHYDRATES

19.9 G

TOTAL SUGARS

10 G

DIETARY FIBER

1.7 G

PROTEIN

2.7 G *PHOTOS FROM SMITTEN KITCHEN & MARTHA STEWART