Healthy banana muffins

We never eat all our bananas.

You'd think I'd learn, and stop buying big bunches, but so far it hasn't happened, and I have a handful of overripe bananas in my freezer on most days. :p

I made some muffins the other day with this recipe, and Matt loved them. Like ate basically all of them, loved them. 

When the last one was gone he asked me when I was going to make more of these... keep in mind this was literally two days later. Luckily, I really do always have overripe bananas on hand, so today Jaden and I made a mess in the kitchen. 

Matt has been doing really well at making some healthy lifestyle changes. He's gotten hooked on insanity (which technically makes him insane, right?) and he's been trying to eat healthier. Me? Well, I'm taking my sweet time getting back on the healthy train. And I have a love/hate relationship with that fact haha.

Anyway. I decided to experiment and do some tweaking to the original recipe that I used, to try and make it a little more healthy. Makes me feel better about eating 5 for breakfast. ;)

Healthy Banana Muffins

1/2 C. wheat flour

3/4 C. white flour

1/4 C. flax seed meal

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

3 Large bananas (mashed)

1/4 C. sugar

1/2 C. honey

1 egg

1/3 C. plain greek yogurt.

1/2 C. chopped almonds

Sift dry ingredients together, and set aside.

Combine wet ingredients, and fold in dry ingredients until smooth.

Line muffin tins with paper, or nonstick spray, and fill about 3/4 of the way with muffin batter

(optional) sprinkle cinnamon on top before baking at 350 degrees F. 

Mini muffins 10-15 minutes, 

Regular muffins 25-30 minutes, or until tops spring back when tapped.