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
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.
Then comes the butter…
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.
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