Friday, October 24, 2014

Healthy Banana Nut Muffins

Pin It
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 
2/3 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 :)

Pin It


Lourdes Princy said...

i made some for my son who loves bakes yesterday.whole wheat but.will be posting it soon.

Pauline said...

I powdered the walnuts by mistake :( But the muffins came out good anyway :)

Post a Comment

Real Time Web Analytics