Update: Click here to watch the little guy and I make these on video!

I am really proud of this recipe. It is the result of a few experiments after reading Alton Brown’s I’m Just Here For More Food. Of course I didn’t follow all of his advice but following some of his techniques helped me prefect the muffins.

As you can see below, the toddler is a HUGE fan. He even liked all of my test batches!

• 1 and ¼ cups (150g) of whole wheat flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp of salt
• 2 egg whites
• 1 large overripe banana
• ½ cup plain non-fat yogurt
• 1 tbsp honey (21g)
• 1 tbsp molasses (20g)
• ¼ cup applesauce
• 1 tsp almond extract
• < 1 tbsp of quick oats

Preheat the oven to 375 degrees

Mix and double sift the whole wheat flour, baking soda, baking powder and salt. Set aside

In a medium bowl mash the banana with a fork. Add the egg whites, yogurt, honey, molasses, applesauce and extract. Whisk until well blended and a bit “frothy”.

Mix the sifted flour with the banana egg mixture until just moistened. Don’t over mix!

Spray a 6 muffin pan with non-stick cooking spray.

Evenly distribute the batter in the muffin tin cups. Sprinkle with quick oats. Bake for about 18 minutes.

Update: I made these this morning with whole wheat white flour and they came out great! Even rising a bit more and having a lighter texture.

Update: Click here to watch the little guy and I make these on video!

Approx Nutritional Information per serving

Servings	Amt per Serving
6	1 Muffin
Calories	Fat	Fiber	WWPs
150	1g	4g	old: 2	new: 4
Sugar	Sat Fat	Carbs	Protein
12g	0g	33g	6g