(Insert Fruit Here) Nut Superfood Muffins

Since I love to bake, but am consistently frustrated with the lack of healthy options to make homemade deliciousness, I started experimenting with recipes until I found a winner. I started with a basic whole wheat banana muffin recipe for 12 muffins, found here: hungryandfit.com.

Some combinations I like: Banana/Walnut, Pineapple/Macadamia (omit cinnamon and nutmeg and use coconut instead of vanilla extract). I would also think Blueberry/Almond (almond extract in place of vanilla), Cherry/Almond (almond extract in place of vanilla) would be good. I may even have to try some kind of chocolate rendition...great idea for another post! I calculated these right at 200 fabulously healthy calories each.

Here's my recipe:

1c whole wheat flour
1/2 c oats (instant or regular)
1/4c ground flaxseed
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
2-3 dashes nutmeg
1/3c olive oil
2/3c honey
1 tsp. vanilla
2 eggs
2 mashed very ripe bananas or ~3/4c. mashed/crushed fruit of your choice
1/4-1/2c nuts of your choice

1. Preheat oven to 325 degrees. Grease muffin tin.
2. Mix together the dry ingredients in a large bowl (where the entire mix will eventually end up): whole wheat flour, oats, flaxseed, baking soda, salt, cinnamon, nutmeg.
3. Measure honey and olive oil (hint: add 1/3c oil first into measuring cup, then add honey until the total liquid reaches the 1 cup mark. The honey will pour out much easier this way).
4. Mix honey and olive oil together until well blended. Beat in eggs.
5. Add vanilla and fruit to egg mixture and stir in.
6. Pour wet ingredients into the dry flour mixture.
7. Add nuts to mixture.
8. Stir until just combined and then pour into muffin tin, with cups about 2/3 full.
9. Bake 18-22 minutes until browned and toothpick inserted in middle of center muffin pulls out clean of batter.