Banana Nut Muffin

Banana Nut Muffin Tops
A Nutmeg Notebook Recipe

1/2 cup oat bran
1/2 cup quick cooking oats
1 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt — coarse salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg — freshly ground
1 cup banana — mashed
1 cup demerara cane sugar also known as turbinado or raw cane sugar
1/4 cup Greek yogurt fat free
1/4 cup applesauce, unsweetened
1 egg
1 teaspoon vanilla extract
1/4 cup walnuts — chopped

Preheat oven to 350 degrees.

Combine dry ingredients, oat bran through nutmeg in a medium size mixing bowl, stir with a wire whisk to combine.

In a small bowl combine wet ingredients, banana through vanilla extract, stirring until well combined.

Add wet ingredient mixture to dry ingredients, stir with a spoon just until all of the ingredients are moist.

Spray a muffin top pan with non stick spray or line baking sheets with parchment paper and spray with non stick spray.

Using a 1/4 cup measuring cup fill each muffin top indentation with batter spreading it evenly, or if using parchment lined baking sheets, use 1/4 cup of batter and drop it on the prepared pan forming the batter into a circle. Leave plenty of room between muffin tops as they will spread while baking. Sprinkle nuts evenly over the top of the batter.

Bake 10 -13 minutes or until toothpick inserted in center of muffin top comes out clean. My muffin tops on the baking sheet took 13 minutes to bake and the muffin top pan took just 10 minutes.

Remove from oven, let cool in pans for a few minutes before removing to a wire rack to cool.

Make a batch and freeze them for future use. Once completely cool, wrap with plastic wrap and place in a freezer bag.

Yield: 14 muffin tops Serving Size: 1 muffin top

Per Serving: 142 Calories; 2g Fat (13.4% calories from fat); 3g Protein; 30g Carbohydrate; 3g Dietary Fiber; 15mg Cholesterol; 120mg