Here's a recipe that's both delicious and healthy. Even my husband, who isn't always thrilled with my whole wheat creations, loves these. I usually make most of the batch without nuts because my kids prefer them that way; my husband and I like the addition of walnuts.  

What You Need: 

2 cups whole wheat flour (I use King Arthur's traditional whole wheat flour) 

1 1/2 teaspoons baking powder 

1/4 teaspoon baking soda 

1/4 teaspoon salt 

1/4 teaspoon ground cinnamon 

1 1/2 cups mashed bananas

2 eggs 

1/2 cups pure maple syrup 

1/2 cup light brown sugar 

1/3 cup milk 

1/4 cup oil 

1 teaspoon pure vanilla extract 

3/4 cup chopped walnuts 

 2 large mixing bowls 

Muffin pan coated with nonstick spray 

Rubber spatula or wooden spoon 

Toothpick 

 How to Do It: 

1. Preheat the oven to 375 degrees F. 

2. In one large mixing bowl, combine flour, baking powder, baking soda, salt, and cinnamon. 

3. In the second large mixing bowl, combine mashed bananas, eggs, syrup, brown sugar, milk, oil, and vanilla. 

 4. Fold the banana mixture into the flour mixture. Do not over mix; the batter should be lumpy. Fold in the nuts, if using. 

5. Spoon the batter into the prepared muffin tin and bake for about 18 to 22 minutes, or until a toothpick inserted into the center of the muffins pulls up clean. 

6. Place the muffin tin on a wire cooling rack for 5 minutes. Turn the tin upside down to release the muffins. Completely cool the muffins on the wire rack.