Low Sodium Banana Muffins

These low sodium banana muffins combine the classic flavors of ripe bananas with a touch of cinnamon and vanilla, creating a soft and moist treat that's perfect for breakfast or a snack. The use of whole wheat flour adds a wholesome touch, while the low sodium content makes them suitable for heart-healthy diets. Enjoy these muffins warm or at room temperature for a deliciously sweet experience without the excess salt.

Ingredients:

• 2 ripe bananas, mashed
• 1/4 cup unsweetened applesauce
• 1/4 cup honey or maple syrup
• 1/2 cup low-fat milk (or plant-based milk)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 cup whole wheat flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt (optional)
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, combine the mashed bananas, applesauce, honey (or maple syrup), milk, and vanilla extract. Mix until smooth.
3. In another bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and optional salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
5. If using, fold in the chopped walnuts.
6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.