Eons ago, the Romans showered newlyweds with almonds for good luck. While I’m doubtful that enjoying these banana-almond muffins will improve your chances of winning the Powerball, I do have some confidence they will make you healthier. The egg, yogurt and almonds provide plant-based protein; wheat germ and whole wheat flour offer fiber, and the coconut oil contributes flavor and the potential to boost HDL or “good” cholesterol levels. They are especially delicious warm and drizzled with honey. Enjoy!
Yield: 12 muffins or 24 mini muffins
Time: 45 minutes
1 cup whole wheat flour
1 cup all-purpose flour
1 cup wheat germ
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2/3 cup low-fat yogurt
1 cup/8 oz. mashed ripe bananas (from about 2 medium)
½ cup tightly packed brown sugar
1 tsp. vanilla
2 oz./4 Tbsp. coconut oil
5 oz./1 cup sliced almonds, toasted
Preheat oven to 400°F. Line a 12-cup muffin pan with paper liners.
Place the whole wheat flour, all-purpose flour, wheat germ, baking powder, baking soda and salt in a large bowl. Whisk together.
In another bowl, combine the yogurt, banana and brown sugar. Whisk in the egg, vanilla and coconut oil. Whisk smooth. Add the dry ingredients in a couple of batches, stirring to combine using a rubber spatula or wooden spoon. Do not overmix. Stir in the almonds. Fill the muffin cups. Bake for 30 minutes or until a toothpick inserted comes out clean.