I have a banana muffin recipe that I LOVE.  It is made with lots of sugar, lots of butter, and–well you see where I am going with this, right?

Today, after watching my kids fill up on Easter Candy (HOW do they DO that???), I decided we needed a lighter quick breakfast bite this week!  These are the result.

INGREDIENTS:

1/2 cup whole wheat flour

3/4 cup all purpose flour

3/4 teaspoon baking soda

1 1/2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2  teaspoon salt

2 1/2 cup ripe bananas, mashed {about 1 1/2 cups}

1/2 cup honey

2 tablespoons light olive oil

2  egg whites

2 teaspoons vanilla

2 Tbsp. Plain Greek Yogurt

DIRECTIONS:

Preheat oven to 350 degrees and spray your mini muffin pans with nonstick cooking spray, I like olive oil.

In medium to large bowl, stir all dry ingredients.

In a smaller bowl, whisk honey, olive oil, egg whites, plain greek yogurt and vanilla together until combined.  Add your mashed banana to the this bowl.  Feel free to use your mixer on low if you have banana “chunks”.

Add your dry ingredients and stir  or mix until it is all combined.

Spoon into prepared pans (I had them about 7/8 full)  and bake  for 10 minutes.

Allow to cool for a few minutes and then remove them from the pan.  You can store these at room temperature for a few days or in the fridge for about a week.

Yield:  30 Mini Muffins

Total Time to Prep and Cook: 20-25 Minutes

Each Muffin will contain about 50 calories and 1.5 grams of fat.