These banana nut muffins came out so delightfully fluffy!
I followed the recipe for banana bread in the first BabyCakes cookbook (essentially this recipe), with just a few alterations to make the muffins a little less fatty and sugary. I cut the oil down to 1/4 cup, and used 1/4 cup of agave nectar and 1/4 cup maple syrup for sweeteners. Since these changes decreased the liquids going into the batter, I increased the almond milk to 2/3 cup. Then I threw in a couple of handfuls of chopped walnuts. And I added chocolate chips to half of the batch, because I’m on a serious chocolate kick lately. Yum!