Banana Nut Muffins

I feel like this is becoming a blog about how I cook to either annoy or appease my husband and less a blog about trying to cook healthy.  That being said, this is another post about how I might be annoying my husband with food.  You see he despises banana and I (the picky eater) love banana, so I can't understand why he won't eat it.  I keep trying to sneak it into our repertoire.  A couple of weeks ago I sliced 3 little coin shaped pieces off my banana into his enormous bowl of strawberries and blueberries. When he got to the offending slimy fruit he literally put his food down and ran up the stairs to my office to voice his displeasure.  I heard about it the entire day.  His facebook friends heard about it the entire day.  I won't be repeating that lesson.

I will however be looking for ways of cooking with banana complementing it with things like the fresh red walnuts we get at the La Jolla Farmer's Market.  mmm Walnuts.  mmmm.

I wanted to find a really low calorie banana nut muffin and when I started my search I found ones that were low fat but had tons of flour, or ones that were low carb, but had tons of oil.  So I made up my own recipe.  It doesn't produce the lightest fluffiest sweetest variation, but it is a really dense moist and low calorie option.

1 C flour
1 tsp baking soda
2 bananas
1/8 C brown sugar
1/4 C lite sour cream
10 walnut halves

Mix it all up - spread into 9 cupcake / muffin servings.  I used paper liners, but a spray of Pam could work too. Medium hot oven, lets call it 375 for 15-20 minutes (until they are ready- a bit brown - I can't remember how long I cooked them).

Andy ate 2 warm out of the oven.  Without butter.   Then he ate 2 more the next day **cold**  halfway through our hike on the beach.   Who doesn't like bananas now?

3 weight watchers points per muffin