Healthy Banana Muffins

We always have bananas. Mostly because we've been eating oatmeal just about every weekday morning for the last several weeks. The basic recipe for two, courtesy of my favorite food blogger Kath, is as follows:

1 banana

2/3 cup of rolled oats

2/3 cup of water

2/3 cup of milk

You kind of throw it all in a pot and whisk it until it's cooked and creamy. Then you add whatever you like... vanilla, cinnamon, raisins, pumpkin, peanut butter, walnuts, cottage cheese, coconut... whatever. It's been great, but we had a snow day last week I decided to make a big batch of steel cut oats, which lasted us several days. So I had a bunch of bananas that needed to be used. Normally, I would make a banana bread but considering how closely we're watching calories these days, I wanted to find a recipe that was lighter.

I totally found it! I made a couple of adjustments though. Here's what it looks like with my tweaks:

Healthy Banana Muffins

1 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 mashed ripe bananas (if they are super ripe bananas, I might even try using only 1/8 cup sugar next time)
1/4 cup organic cane sugar
1/4 cup 0% Fage
1 egg
1/2 teaspoon vanilla
dash of cinnamon

Mix all ingredients together well. Fill muffin tins with batter. Bake at 350 degrees for 15-20 minutes.

My muffin tin makes huge muffins, and I got 7 out of this recipe (I actually cooked the last one in a ramekin in the microwave for like 1 minute). I entered the recipe into my "Lose It" app and it tells me that for 7 servings, they are 163 calories each! They were good... a little bit spongey but I didn't mind that at all. I'll definitely make them again.