What’s everyone up to this weekend?  Tonight I’m heading to the Red Sox game with Tim and my parents, tomorrow I have the “Get to the Core” fundraiser at the Y from 1-3 (come!  It’s going to be fun!), and on Sunday Tim and I have dinner plans with our friends Joe and Cate.

That means a free Saturday night and a free Sunday!  Woo free time!

Did you guys catch my Go Bananas post the other night?  If not, check it out!  Has a ton of information about the health benefits of bananas.  I know not all of you like bananas (ahem LIZ and BRIDGET), but for those of you who do — here’s a tasty banana recipe to make this weekend!  I made these a couple of weeks ago, and everyone that tried them really enjoyed.  🙂

Whole Wheat Banana Muffins

Recipe inspired by Food.com, makes 24 muffins


  • 3.5 cups whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 tablespoons wheat germ (optional)
  • 2/3 cup olive oil (or do 1/3 cup oil + 1/3 cup unsweetened applesauce)
  • 1 cup honey or agave
  • 4 eggs
  • 2 cups mashed ripe bananas
  • 1/2 cup hot water
  1. Stir together dry ingredients.
  2. Beat oil and honey together; add eggs and beat well.
  3. Add bananas and beat to combine.
  4. Add dry ingredients to wet, alternating with hot water; mix well after each addition.
  5. Spoon batter into greased muffin cups.
  6. Bake at 325 degrees for 15 minutes or until muffins are golden brown.
  7. Remove from oven and cool on rack.


These are PERFECT to make when you have a couple of bananas that are too mushy/ripe to eat but you don’t want to waste them!

No need to throw away a perfectly good banana!

What are you guys doing this weekend?  Do you find that you tend to waste bananas that go bad?  Favorite muffin recipe?  Tell me in the comments!