I've been making quite a lot of nice breakfast recipes lately, but just haven't been able to photograph them!
My favorite were these yummy pistachio and cranberry scones. They were so good that even though I made a huge batch and froze them, they were gone within 4 days and then my husband complained when he realized there weren't any left over on the fifth day! That's how good they were. And I just didn't find the time to get a picture. Oh well! I'll just have to make them again.
When I made these muffins, I just insisted on taking 10 minutes to take a few quick pictures! And I'm glad I did. We loved these muffins and I am sure you will too!
Healthy Banana Nut Muffins
Adapted from Tyler Florence's Banana Nut Muffin Recipe
Ingredients2/3 cup all purpose flour
1/3 cup whole wheat flour
3/4 tsp baking soda
1/4 tsp baking powder
2 tbsp flaxseed meal
1/8 tsp ground cinnamon
1/4 tsp salt
2 large overripe bananas
1/2 cup brown sugar
1 large egg
1/3 cup vegetable oil
1/2 tsp vanilla extract
1/3 cup chopped walnuts
1. Preheat the oven to 180C or 350F and prepare 6 large or 8 regular muffin cups in your tray by either greasing them or by lining them with paper muffin cups.
2. In a large bowl, combine the flours, baking powder, baking soda, salt, ground cinnamon and flaxseed meal. Stir together and set aside.
3. In a medium bowl, peel and mash the bananas until fairly smooth.
4. Add in the sugar and whisk until combined and the mixture is a little frothy.
5. Beat in the egg, oil and vanilla and whisk to combine.
6. Make a well in the middle of the flour mixture and pour in the banana mixture.
Stir until just combined. Don't over-mix.
7. Stir in the walnuts and fold gently till incorporated.
8. Spoon the batter into 6 large or 8 regular muffin cups. If there are any empty muffin cups in your tray, pour a little water into each to keep them from warping.
9. Bake for 20-25 minutes or until ththe tops spring back when touched gently and are lightly browned. Serve warm or at room temperature.
These muffins stay good at room temperature for a day but after that, I have like put them into the fridge or freezer. They're quite moist with the bananas and I would think they'd go back quite quickly.
These muffins are loaded with flavor. I was a little worried that they might be too sweet but they were just right! The only thing I would do different the next time around would be to throw in some tart dried cranberries. I think they would be divine in there. Ooh ooh or maybe some chocolate chips! Chocolate is healthy too right? So that would work!
Until next time :)