October 12, 2012

Banana Nut Muffins

Overly ripe bananas + no more freezer space to freeze the bananas = must bake something with bananas.

Since Matt would be eating most of what I baked, I asked him what he wanted me to make with the bananas.

His answer = banana nut muffins. Perfect. He makes decision making soooo easy.

So, with his request in mind, I did my typical research by looking up a few recipes online, checking out a few blogs and then coming up with my own modifications to make a recipe that was slightly healthier and more desirable than a typical recipe. I added nuts, used whole wheat flour and added spices to give the muffins more of a punch.

The result...a muffin with a moist interior and a crunchy outside that has a little bit of spice. Exactly what I was hoping. Matt approved.

Banana Nut Muffins

1 c whole wheat flour
1/2 c white flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt

3 very ripe bananas, mashed
1/4 c white sugar
1 egg
1/3 c butter, melted
1 tsp vanilla

1/3 c roughly chopped walnuts

Preheat oven to 350 degrees. Use cooking spray to grease muffin pan. Combine dry ingredients and set aside.

Add sugar to the mashed bananas and use a fork to combine. Stir in egg, melted butter and vanilla. Add dry ingredients to wet ingredients. Stir just until the mixture becomes moist. Do not over mix the batter. Fold in chopped walnuts.

Evenly distribute batter into muffin pan.

Bake for 25 minutes. Eat at least one muffin right out of the oven, being careful not to burn yourself. Place muffins on cooling rack until completely cooled. Store muffins in zip lock bag or glass container.