As we start the New Year, I know so many people are trying to make some healthy choices. So I wanted to share a great whole wheat muffin recipe with you. When I was in Zion National Park, I had a bran banana muffin. It was good, but I felt like it was a tad bit dry. So I decided I wanted to remake this muffin, with some changes. Instead of bran, I went with whole wheat flour. It is easier to find at the grocery stores, I had no idea how hard it was to find bran. I love using greek yogurt for a little extra protein and 2% organic milk. I also cut back on the sugar and added some oatmeal for extra fiber. I use a lot of organic products, but you don’t need to. But please make sure you are using really ripe bananas.

This past year I made a lot of changes to my healthy lifestyle, I did the Arbonne 30 day reset to get me started, which was the best thing for me. As I was doing it, I learned a lot about making smart choices. After the 30 days, I learned more about smart choices and that is really about balance. Trust me it isn’t always easy, being a recipe creator and a person that loves to bake and cook.

So this year, you will see a lot of different kinds of recipes, from sweet to healthy and somewhere in between.

Ingredients

• ⅓ cup canola oil
• ⅓ cup unsalted butter room temperature
• ½ cup sugar
• ¼ cup brown sugar
• 2 large eggs room temperature
• 3 ripe bananas
• 2 tsp vanilla extract
• 2 cups organic whole wheat flour
• 1 cup oatmeal
• 2 tsp baking powder
• 1 tsp cinnamon
• ½ tsp salt
• ½ cup greek yogurt
• ½ cup milk
• ¾ cup pecans

Directions

1. Preheat oven to 350
2. Either spray muffin pan with Pam or line with muffin liners, set aside.
3. In a large mixing bowl whisk together whole wheat flour, oatmeal, baking powder, cinnamon and salt, set aside.
4. In small bowl whisk together milk and greek yogurt, set aside.
5. In a large mixing bowl, cream together oil, butter, brown sugar and sugar, until light and fluffy, about 3 minutes.
6. Add eggs, bananas and vanilla, mix until combined.
7. Add ⅓ of the flour mixture, alternating with the milk mixture, starting with the flour mixture and ending with the flour mixture.
8. Scoop batter into prepared cupcake pan, bake for 15 minutes or until done.

Tips & Recommendations

Hey there!!

I’m Billie, a recipe creator, food photographer, a girl that just loves to be in the kitchen and a travel lover.

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