An old friend used to tell me, “Baking is like science.  You must be precise in your measurements.”  My ADHD doesn’t have the patience for measuring, which is why I usually stick to cooking main courses and side dishes.  My motto is generally, “A little of this and a little of that.”  The only problem with that philosophy is when you make something really, really good, it’s generally impossible to replicate the flavor exactly.  It drives my husband nuts 🙂

Today, I decided it was time to make some banana nut muffins.  I had a bunch of bananas that were insanely ripe (plus it makes my tummy hurt to throw food away) and some muffin tins lying around.  I always have almond flour in the fridge.  I found a recipe for banana bread and tweaked it to come up with some super delicious muffins.

Here is the nutrition breakdown per muffin (the recipe yields 18 of them):
Calories:          173
Fat:                   13.4 g
Carb:                12 g
Protein:             5 g

Not bad considering the profile of regular banana nut muffins:
Calories:        456
Fat:                22 g
Carb:              58 g
Protein:          6 g

RECIPE

Ingredients:
3 eggs, separate the yolks and whites in seperate bowls
5 tbsp orange blossom honey
4 tbsp olive oil
4 mashed bananas (6″ or so in length)
1 tsp vanilla extract (use the real stuff!)
1.25 tsp baking soda
1 tsp ground cinammon
1/2 tsp ground nutmeg
2 cups almond flour (I use Bob’s Red Mill brand)
1/2 cup chopped pecans

Directions:
1.  Preheat oven to 350 degrees
2.  Put yolks and honey in a large bowl and stir until nice and creamy

3.  Add the olive oil, vanilla, and mashed bananas to the bowl.  Mix well.

4.  In a smaller bowl, mix the dry ingredients.

5.  Add the dry ingredients to the wet ingredients and mix well.
6.  Beat the egg whites until stiff peaks form.  If you have a mixer, use it.  I don’t have a mixer so I use a whisk.  Beating the egg whites by hand ends up being a great shoulder exercise 🙂
7.  Fold the egg whites in the banana mixture
8.  Add pecans and stir well
9.  Pour batter into muffin tins
10.  Cook for approximately 30 min.  I just check to make sure the tops are nice and golden brown.  The toothpick test works wonders, too!

I put a little coconut butter on mine this morning and it was delicious!!!  Let me know how yours turn out.  Happy eating 🙂