How is everyone’s Tuesday going so far? Mine’s been pretty swell. It’s been a long, but productive day. For dinner, the one thing that I was craving was banana nut muffins, so guess what I did? Made some of the yummiest muffins!
For this recipe, you’ll need:
- 1 c. flour (1/2 all-purpose, 1/2 whole wheat)
- 1/8 tsp. salt
- 6 tbsp. brown sugar
- 2 medium ripe bananas
- 2 small handfuls of walnuts, chopped
- 1 tsp. vanilla extract
- 2 tbsp. canola oil
- egg replacer for 1 egg
- 1 tsp. baking soda
- dash of cinnamon
Preheat oven to 375 degrees F.
First, make your “egg.” I use Ener-G egg replacer. Once you’ve mixed it all together, set aside. Following this, mash the bananas. You don’t want them to be too chunky at this point. Next, add the brown sugar, salt, canola oil, and baking soda. Mix thoroughly. Then, add all of the remaining ingredients except for the walnuts. Mix until incorporated. Finally, add the chopped walnuts to the batter and fold in, until they are evenly distributed. Be careful not to over mix, since you don’t want tough muffins.
Once everything is mixed together, spoon the batter into your muffin pan. I filled mine around 1/2 to 3/4 of the way full. Bake for 18-22 minutes. You’ll know they’re done when you can stick a toothpick in the center of one of them and it comes out clean.
Makes 8 muffins. Enjoy!
Let me know what you think of these in the comments below!