Most muffin recipes will get you to mix the dry ingredients in one bowl and the wet ingredients in another. But by strategically adding the ingredients in a specific order, you can achieve the same amazing, fluffy, high top muffins by only using ONE bowl! I hate dirtying more bowls than necessary, don’t you?
Why It’s A Smart Choice
Each muffin has at least 1 tablespoon of ground nuts. I keep gushing about nuts but I can’t stop; they’re nature’s multi-vitamin! Chocked full with minerals such as selenium, magnesium, zinc, and iron, as well as vitamins E, and several B vitamins. They also have a fat profile that’s heart healthy. Eating an ounce of nuts a day has been shown to reduce cholesterol and prevent heart disease.
If you give this recipe a go, let me know! Leave a comment, rate it, or snap a photo and tag it with #smartnutritionrecipes on Instagram! I’d love to see your creations! Knowing someone has enjoyed one of my recipes always makes my day brighter.Print
- 3 bananas
- 1 carrot, finely grated
- ½ cup plain Greek Yogurt
- 2 eggs
- ¼ cup canola oil
- ¼ cup packed brown sugar
- 1 tbsp pure vanilla
- 1 tsp baking soda
- ¼ tsp salt
- 2 cups whole wheat flour or gluten free flour
- 1 cup ground nuts (I used pecans and walnuts)
- Preheat oven to 375 F
- In a large mixing bowl, mash the bananas with a fork. Then add the yogurt, eggs, oil, brown sugar, and vanilla. Stir until well combined.
- Stir in the baking soda and salt.
- Add the flour and nuts. Don’t overmix! Fold together until the dry ingredients are just moistened.
- Spoon into a greased muffin tin. I like to use a spring loaded scoop.
- Bake the whole wheat version for 15 minutes and the gluten-free version for 25 minutes (or until a toothpick inserted in the middle comes out clean).
- Run a knife along the outer perimeter of the muffins to loosen. Pop onto a cooling rack.
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