Not gonna lie. These Whole Wheat Banana Muffins are a bit of a departure from my normal baking routine.

I’m not normally one to skip the butter, or use sweetener instead of sugar (except in my coffee and tea, where Splenda reigns supreme).

But, when your husband comes home with instructions from his doctor to cut out as much sugar as possible, well, here’s what you do:

Flounder and don’t bake anything for weeks. Then, you get moving.

You make something he can truly enjoy, and is doctor approved. And then you make a peach pie. Because honestly, guys, I’m still me.

It’s just all about balance.

And the simple solution is that James will have a *bite* of pie, and the rest of it will go to friends while he continues to nosh on these muffins all week.

Let’s talk more about these banana muffins. They’re made with olive oil.

Don’t give me that face – I was just as dubious. Combined with the white whole wheat, what you get here is an incredibly nutty muffin, whether you put the pecans in it or not.

I was terrified of ending up with little hockey pucks, because, you know, whole wheat – but the texture is perfection. Light, even.

I promise if you give ’em a shot, you’ll really enjoy them. Bonus: they come together in about 15 minutes.