I've found the ultimate in banana nut muffins... healthy, delicious, yummy, good-for-you... really! The recipe is from O magazine this month (the only issue I ever buy of O - the summer reading special one...) anyway, there was a recipe from The Tassajara Bread Book for Spiced Banana Walnut muffins that inspired me to make my own version (even healthier). They are utterly divine!
Spiced Banana Pecan Muffins
1/2 stick softened, unsalted butter (1/4 c.)
1/2 c. dark brown sugar
1 c. (3 medium) smashed, ripe bananas
1 tsp. vanilla
1/4 c. unsweetened applesauce
zest from 1 medium orange
1 c. white whole wheat (or whole wheat pastry) flour
4 Tbs. ground flax
1/2 tsp. baking soda
1/2 tsp. cardamom (finely ground)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. sea salt
1/4 c. toasted, chopped pecans
+plus, a handful more nuts to sprinkle on the tops of the muffins before baking
Preheat oven to 350-degrees F. Cream butter and sugar, then mix in the rest of the "wet" ingredients.
Mix the dry stuff in a medium bowl, then gradually add it to the wet in your mixer. Scoop into 8-10 standard-sized muffin tins, lined with paper muffin cups (8 generous muffins, or 10 smaller ones).
Nutrition per muffin (8/batch): calories-200, fat-10g, protein-4g, carbs-24g, fiber-4g.