A perfect breakfast starts with a mug of freshly brewed coffee, a whole grain muffin and granola with Greek yogurt.
I had these two bananas rotting in my fruit bowl. They were off limits to Doug because I was determined to make something with them. Banana bread, banana soft-serve, banana cream pie– the options were, well, actually kind of limited.
Mackenzie was visiting this weekend for some New Year’s celebrations, so I decided to make something healthy and portable so she could take some home. Voila! Banana Nut Muffins it was. I decided to check out Whole Living for a recipe and adapted the strawberry muffins to meet my banana needs. The result was a moist, fluffy muffin with a nutty flavor from the whole wheat flour.
Recipe adapted from: Whole Living
Makes 12 muffins
1 cup mashed bananas (about 2 medium, ripened)
1/3 cup plus 1 tablespoon sugar
1 1/4 cups all-purpose flour (spooned and leveled)
1/2 cup whole-wheat flour (spooned and leveled)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup milk
1/4 canola oil
1 large egg
1 teaspoon pure vanilla extract
1/2 cup chopped walnuts
Preheat oven to 400 degrees. Line a standard 12-cup muffin tin with paper liners. Mash bananas in small bowl. Set aside.
In a large bowl, whisk together flours, baking powder, baking soda, salt, and cinnamon. In another medium bowl, combine milk, oil, egg, and vanilla; whisk to combine.
Make a well in the center of the flour mixture and pour in the milk mixture and the banana. Fold just until combined. Add the walnuts. Do not overbeat or you will have hard muffins. Dryness is ok. Let sit for 5 minutes.
Using an ice cream scoop, or two large spoons, divide the batter among the muffin cups. Sprinkle the tops with remaining sugar.
Bake until a toothpick inserted in the center of a muffin comes out clean, about 17 minutes. Cool 5 minutes in the pan, then transfer muffins to a wire rack to cool completely.