I’m always searching, experimenting and trying new recipes or adapting classic ones for my three years old child. Since we became parents we decided to nurture him with healthy and quality food and our choice is with no doubt, certified organic products. In Italy is becoming more and more common to go organic, especially when you have children, and for a lot of us buying local is also an important issue.

As I said earlier I like to adapt classic recipes and this is one example. I wanted a good healthy snack not too sweet, but still tasty and so why not starting from the classic Banana bread recipe. You should know that banana bread is one of my favorite “cakes” ever and has a special meaning to me. It reminds me of the first time I went to the States and met my future in-laws. I was welcomed with a warm banana bread made by my sister in law Tracy. Since that encounter banana bread became a staple in my home and reminds me of that special moment. I don’t know about you but food is connected to many episodes of my life and eating certain dishes brings back all sorts of memories. So now you know why I love banana bread which I occasionally prepare following the classic recipe, but for an every day snack I prefer my child to eat a little bit lighter. The muffins I made here have the same consistency of a classic banana bread but are much lighter.

In this recipe I substituted all purpose flour with whole white spelt flour (whole kamut flour is also good), extra virgin olive oil and yogurt instead of butter. Sugar is not necessary due to the sweetness of the bananas, but if you prefer the muffins sweeter you can use honey, whole cane sugar or concentrated apple syrup. I like to add some walnuts to the batter and I highly recommend you to buy them with the shells. They have a completely different flavor when fresh. It will take you a little bit more of your time but it’s worth it. I opted for muffins instead of a loaf because muffins are easy to store and don’t get dry plus one is the right serving size for my little one. If you have too many you can always freeze them but it’s never my case.

Ingredients:

2 cups whole white spelt flour, whole kamut flour or all purpose flour
3 ripe bananas
2 eggs
2 Tbsp. honey, whole cane sugar or concentrated apple syrup*
1 tsp. baking soda
1/2 tsp. sea salt
1/2 cup walnuts, 10 whole walnuts still in the shell
1/2 cup whole plain yogurt, low fat is good too
1/4 cup extra virgin olive oil

Preparation:

Preheat oven to 350° F and place oven rack to middle position. Grease with olive oil a 12 cup muffin pan or two 6 cup pans.
Shell the walnuts, place them in a non stick pan and toast them lightly at medium heat. About 10 minutes and then chop them coarsely.
Sift together flour, baking soda and salt. Mash the bananas and set them aside.
In an other bowl whisk the eggs lightly with honey then add 1 cup of flour and mix until well combined. Add the yogurt, the other cup of flour and the oil.
Fold in the bananas and then the walnuts.
Scrape the batter in the muffin pan and cook for 25 minutes or until a toothpick inserted in the center comes out clean.

Note:
* These muffins are not overly sweet, if you prefer them sweeter double or triple the dose.