• Sally Zimmermann

Healthy, happy life.....

My husband always says, "happy wife, happy life" I have been happy adjusting my diet and losing a few pounds. My sister Julie has it dialed in, I bounce back and forth. We always eat healthy and fresh just counting calories and watching the carbs and portions. I made these healthy banana walnut muffins, I use zero calorie sugar and used oats, whole wheat flour and almond flour instead of white flour. Calculated, divided by 12 and we have 176 calories and 18 carbs.

Banana Protein Muffins Ingredients

  • 1/2 cup almond flour

  • 1/2 cup regular oats

  • 1/2 cup wheat flour

  • 1 teaspoon baking powder

  • 1 teaspoon ground cinnamon

  • ¾ teaspoon baking soda

  • ½ teaspoon salt

  • ⅓ cup plain whole-milk Greek yogurt

  • ⅓ cup creamy natural peanut butter, well stirred

  • 2 large eggs

  • 1 cup mashed banana (from 2 very ripe bananas)

  • 1/4 cup splenda brown sugar

  • 1/3 cup zero calorie sugar

  • 1 teaspoon vanilla extract

  • ¾ cup chopped walnuts, toasted


  • Step 1Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners. Whisk flour, baking powder, cinnamon, baking soda and salt together in a medium bowl. Set aside.

  • Step 2Whisk yogurt and peanut butter together in a large bowl until smooth. Add eggs, banana, brown sugar, granulated sugar and vanilla; whisk to combine. Fold the flour mixture into the banana mixture until the flour is mostly incorporated.

  • Step 3Spoon the batter evenly into the prepared muffin cups (2 heaping tablespoons each); sprinkle evenly with walnuts. Bake until a wooden pick inserted in the centers comes out clean, 18 to 22 minutes. Remove from oven; let cool for 5 minutes. Serve warm or let cool completely, about 30 minutes.


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