blueberry banana muffins

I looove the book, "Master your Metabolism Cookbook," by Jillian Michaels. Jillian has 125 recipes specifically designed to enhance nutrition and weight loss. Today I cooked blueberry banana muffins - TO DIE FOR!And SO easy to make!

blueberry banana muffins:
ingredients:
-Olive oil spray for the tin
-3/4 cup mashed very ripe bananas (about 2)
-3/4 cup nonfat plain yogurt
-1/2 cup honey
-1/3 cup olive oil
-2 teaspoons vanilla extract
-2 and 1/2 cups white whole-wheat flour
-2 teaspoons aluminum-free baking powder
-1/2 teaspoon baking soda
-1/2 teaspoon salt
-1 generous cup fresh or frozen blueberries
-1/2 cup chopped walnuts

Directions:
Preheat the oven to 425 degreesF. Lightly spray a 12-cup muffin tin with olive oil or line with paper liners.

In a large bowl, place the bananas, yogurt, honey, olive oil, and vanilla. Stir together until well mixed.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the banana mixture and stir until just combined. Fold in the blueberries and the nuts, if using.

Spoon the batter into the prepared muffin tin. Place the tin in the oven and reduce the heat to 400 degreesF. Bake for 35 to 40 minutes (keep an eye on it b/c I only cooked my for 20~depends on the oven), or until tops springs back when lightly touched. Let cool in the tin for 10 to 15 minutes before transferring to a cooling rack. Serve warm. (For longer storage, let cool completely and store in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.)

These keep me full and taste delicious. Enjoy!~Natalie