Mini Whole Wheat Banana Muffins

We have been wanting to jump onto the popular 'freezer cooking' bandwagon for a while now, but haven't made the time. (Notice I didn't say we didn't have the time - you can always make time for the things that are important to you.) This past week, we decided to go ahead and jump right in.
I decided to start with breakfasts for Baby J. Ever since he started regular foods for breakfast, I have been having a hard time finding nutritious and quick meal options. I had been buying whole wheat frozen waffles, so I decided to start freezing my own food to save money and to put the ingredients that I want in my son's body.
Today, I got out my awesomely old school Betty Crocker cookbook and got to work. I had some bananas that were quickly turning bad so I decided to make mini banana muffins. Easy to make and easy to reheat out of the freezer!
I just took the regular recipe and added a few of my own healthier modifications and they turned out great! They are a little denser and heavier than 'regular' banana bread, but that is to be expected with the whole wheat flour. My husband and Baby J gobbled a bunch of these up fresh out of the oven. I hope we have some left to freeze!
Mini Whole Wheat Banana Muffins

• 2 1/2 cups whole wheat flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup mashed banana (around 2 medium)
•  3/4 cup maple syrup
• 3 tablespoons salad oil
• 1 1/4 cups milk (I used almond milk, any kind should work just fine.)
• 1 egg
• 1 cup chopped walnuts

Heat oven to 350 degrees. Oil mini muffin pan. In a large mixing bowl mix: whole wheat flour, baking powder, and salt. In another bowl mix: mashed banana, maple syrup, oil, milk, and egg. Mix dry and wet ingredients together along with the walnuts.
Pour 1 tablespoon of  the batter into each muffin cup and bake for 11-12 minutes.
Enjoy!