Banana Nut Muffins

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I don’t like bananas!  This may be an unusual way to start a post containing a banana recipe, but I just had to get it out there before anyone got the wrong idea about me.

I know bananas are good for you, & I will force myself to eat one now & then, but when it comes to banana flavored or banana in anything, I keep my distance.

My hubby on the other hand, loves banana bread!  So, on days like today, when I sacrifice my own taste-happiness & make banana bread for my hubby, I feel like I’ve earned the “wife of the day award”! :-)

Caleb takes a granola bar or some sort of healthy snack in his lunch everyday, so I’m always trying to come up with different snacks to add some variety.  I found this Banana Bread recipe on one of my favorite recipe blogs, Annie’s Eats, & played around with it a bit to give it a health boost.  I also decided to make it into muffin form for easy, on-the-go snacking.

Banana Nut Muffins

6 very ripe bananas, peeled

2 eggs

3/4 c. sucanat (you can also use brown sugar)

1 tsp vanilla extract

8 Tbsp butter, melted & slightly cooled

1 3/4 c. whole wheat pastry flour

1 tsp. baking soda

1/2 tsp sea salt

2 Tbsp ground flax seeds, optional

3/4 c. walnuts, chopped

Preheat oven to 350* F.  Prepare muffin pans with cupcake liners (recipe makes 22-24 muffins).

In the bowl of an electric mixer, beat ripe bananas until well mashed.

Add eggs, sucanat & vanilla…

and mix well.

Then comes the butter…

mix again.

Then, add in flour, baking soda, salt & flax seeds(if using).  Mix until all combined.

Fold in the walnuts by hand.

Fill muffin cups 2/3 of the way full.

Bake for 14-16 minutes.  Transfer to wire rack & allow to cool for 4-5 minutes before removing muffins from the pan.

You can freeze these easily & pull out what you need one or two at a time.  Just allow to sit at room temperature for an hour or two before serving.


Source: adapted from Annie’s Eats

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