Agave Muffins

The Agave muffin recipe was one I put together from a combination of two recipes one being just an average banana recipe and one from The Womens Health magazine. I looked at the two recipes and reconfigured it so that there were no ingredients used that would be deemed as “bad for you”. I replaced canola oil with grape seed oil, sour cream with yogurt, and added flaxseeds. This is one of my favorite recipes because I really enjoyed making banana muffins when I was younger. It’s two passions one from childhood, baking muffins, and one from adulthood, creating a healthy alternative.

Muffin Topping


2 ¼ c  brown sugar

2 ¼ c white sugar

3 c      walnuts


Mix in robocoup briefly.


Agave Flaxseed Muffins


6 ¼ c              oatmeal

2 ½ c              flour

1 ¼ c              flaxseeds

1T + 2 t           baking powder

1T + 2 t           baking soda

10                    eggs

1 ¼ c              plain yogurt

15                    ripe bananas

2 ½ c              agave syrup

1 1/3 c           grapeseed oil

1 ¼ c              walnut pieces

1 c                  raisins


Preheat oven to 350°.

Whisk bananas, yogurt, syrup, and oil together.  Mix flour, oats, flax, baking soda, and baking powder.  Combine the wet and dry.  Fold in the walnuts and raisins.  Top with topping.  Bake for 20 minutes.