Banana Walnut Muffins

 

If you haven’t already noticed, I love muffins. My family loves muffins. There’s something special about baking muffins mid-day (when two out of my three kids are napping) and enjoying them warm out of the oven as an afternoon snack when everyone wakes up. Smear them with a pat of butter or peanut butter and a glass of milk, and man, I’m ready to go for the rest of the day! The rest get stored in the freezer for us to grab at breakfast-time. My husband usually takes a muffin to work, and the rest of us will have them with a side of eggs or yogurt and fruit.

I created these muffins because I wanted a “muffin form” of our favorite banana bread, “Dahle’s Banana Bread”. I took out the chocolate chips (because I really don’t like chocolate in my banana breads… my kids do!) and added flax and walnuts for some omega 3’s. My husband and I enjoy a hardy muffin - nothing light and fluffy - the more mix-in’s and texture the better. I folded in half a chopped banana and found it created wonderful moist pockets that I really enjoy. You can skip this, if you want, or add in chocolate chips instead! I took the extra half of the banana (because I didn’t want fruit flies in my banana bowl!) and sliced it as a topper for the muffins. I love how they look - a muffin that looks as beautiful as it tastes!

I hope you enjoy!

Yield: 12
Banana Walnut Muffins

Banana Walnut Muffins

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
A perfectly moist muffin studded with walnuts and chunks of banana. We like ours warm out of the oven with a pat of butter (or peanut butter) or with a side with Greek yogurt for a filling breakfast.

Ingredients

  • 1 1/2 cups whole wheat flour
  • 1/4 cup ground flax seed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup mashed overripe bananas (2 large)
  • 2 eggs
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 1/4 cup sugar
  • 1/4 cup canola oil
  • 3/4 cup walnuts
  • 1/2 banana, chopped
Toppings (Optional)
  • 1/2 banana cut into 12 slices
  • 1/2 cup chopped walnuts

Instructions

  1. Heat oven to 375 degrees.
  2. Spray a muffin tin with cooking spray and set aside.
  3. In a large bowl, whisk the dry ingredients (the flour through the cinnamon) until combined. Set aside.
  4. In a medium bowl combine the wet ingredients (the banana through the oil) and mix thoroughly.
  5. Add the wet ingredients to the dry and mix until almost combined. Then add the walnuts and chopped banana pieces and mix until fully combined, but do not overmix.
  6. Fill the muffin tin. Top each muffin with extra walnut pieces and slices of banana (if you want... I just think they look prettier that way!) and bake for 15-20 minutes.
  7. Remove the muffins from the pan immediately and allow to cool slightly before serving.
 
Baked Goods, BreakfastElizabeth Elam