We’re big fans of banana bread around here. When we don’t eat our bananas before they over-ripen, they immediately go into the freezer to become delicious warm loaves of banana bread at a later date. I love the idea of a banana muffin – it’s a perfect serving size and great for breakfasts or snacks on the go or for adding to our packed lunches for work. There are many, many recipes out there, but I found this one on Live Simply, a website I really enjoy, so I thought I would try these out first.
Whole Wheat Banana Nut Muffins
(shared from Live Simply)
Makes 18 muffins
- 2 1/2 cups whole wheat sprouted flour or regular whole wheat flour (RRFR used half stone-ground whole wheat flour and half stone-ground whole wheat pastry flour)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/2 tsp good-quality salt
- 1/4 tsp ground nutmeg
- 5 very ripe bananas (If using frozen ripe bananas like RRFR, make sure to take them out of the freezer the night before so they can thaw. And put them in a bowl to thaw – they can get messy!)
- 1/3 cup whole milk yogurt (RRFR used local greek yogurt)
- 1/2 cup honey (preferably local and raw)
- 2 pastured eggs
- 1 tsp vanilla extract
- 1/2 cup walnuts, chopped
Preheat the oven to 350F.
In a large bowl, combine the flour, cinnamon, nutmeg, salt, baking powder, and baking soda. Set to the side.
In a food processor, add the bananas, yogurt, honey, vanilla, and eggs. Pulse together. If using thawed frozen bananas, slice them open with a knife to remove the bananas into the processor (I own this one.
Add the wet ingredients in the food processor to the dry ingredients. Mix together.
Fold in the nuts.
Pour the batter in muffin liners. (RRFR note: I only have one muffin pan and this recipe makes 18, so I thought I would try out my new silicone baking cups in a 9×9 pan – they worked great! In fact, the muffins stuck to the paper cups but popped right out of the silicone ones with no problem. I bought these cups).
Bake for 25-30 minutes.
These muffins were actually pretty tasty. They weren’t particularly sweet and I’d love them just a little moister. But overall a solid recipe. I also think they’d be great with a little bit of organic whole fat cream cheese.
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