One Bowl Banana Nut Muffins (whole wheat and gluten free versions)

Most muffin recipes will get you to mix the dry ingredients in one bowl and the wet ingredients in another. But by strategically adding the ingredients in a specific order, you can achieve the same amazing, fluffy, high top muffins by only using ONE bowl! I hate dirtying more bowls than necessary, don’t you? 

Why It’s A Smart Choice

Each muffin has at least 1 tablespoon of ground nuts. I keep gushing about nuts but I can’t stop; they’re nature’s multi-vitamin! Chocked full with minerals such as selenium, magnesium, zinc, and iron, as well as vitamins E, and several B vitamins. They also have a fat profile that’s heart healthy. Eating an ounce of nuts a day has been shown to reduce cholesterol and prevent heart disease.

If you give this recipe a go, let me know! Leave a comment, rate it, or snap a photo and tag it with #smartnutritionrecipes on Instagram!  I’d love to see your creations! Knowing someone has enjoyed one of my recipes always makes my day brighter.  

One Bowl Banana Nut Muffins (wheat or gf)

• 3 bananas
• 1 carrot (finely grated)
• ½ cup plain Greek Yogurt
• 2 eggs
• ¼ cup canola oil
• ¼ cup packed brown sugar
• 1 tbsp pure vanilla
• 1 tsp baking soda
• ¼ tsp salt
• 2 cups whole wheat flour or gluten free flour
• 1 cup ground nuts (I used pecans and walnuts)

1. Preheat oven to 375 F

2. In a large mixing bowl, mash the bananas with a fork. Then add the carrots, yogurt, eggs, oil, brown sugar, and vanilla. Stir until well combined.

3. Stir in the baking soda and salt.
4. Add the flour and nuts. Don’t overmix! Fold together until the dry ingredients are just moistened.
5. Spoon into a greased muffin tin. I like to use a spring loaded scoop.
6. Bake the whole wheat version for 15 minutes and the gluten-free version for 25 minutes (or until a toothpick inserted in the middle comes out clean).
7. Run a knife along the outer perimeter of the muffins to loosen. Pop onto a cooling rack.