Banana Nut Muffins
Servings
12Serving size
1 muffinThese muffins will keep well in a tightly sealed container for about 3 days. The muffins also freeze well.
Ingredients
| 1 cup Wheat flour, white, all-purpose, enriched, unbleached |
| 1 cup Whole wheat flour |
| 1/2 tsp. Salt |
| 1 tsp. Baking powder |
| 1/2 tsp. Ground cinnamon |
| 1/4 tsp. Ground nutmeg |
| 2 large Bananas, raw (overripe) |
| 1/2 tsp. Vanilla extract |
| 1/2 cup Canola oil |
| 1/3 cup Maple syrup |
| 1/3 cup 2% milk |
| 1 large Egg(s) |
| 1/2 cup, chopped Pecans |
Instructions
Line muffin tins with paper muffin cups or grease muffin tins.
Sift the flours, salt, baking powder, and spices into a large mixing bowl.
In a separate bowl, mash banana.
Add the egg, vanilla, oil, syrup, and milk to the mashed banana and whisk together until smooth.
Add flour mixture to the bowl with the banana mixture.
Use a rubber spatula to fold together until just combined. Do not over-mix. The batter should be lumpy: mix until the dry ingredients are just barely incorporated.
Gently fold in pecans.
Scoop batter into the individual muffin tins. Each muffin should be about 3/4 full.
Bake 15 to 20 minutes or until golden brown.
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Special Diet Information
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Lactose
Each muffin contains very little milk and so may be safe for those who are lactose intolerant.
Recipe Notes
These muffins use a bit of maple syrup, which brings a great floral flavor. It may seem like a lot of syrup, but it is actually less sugar than one might normally use for muffins. Part of this is because of the sweetness profile of the maple syrup. However, the overripe bananas also bring a great sweetness to the muffins.
For muffins it is best to gently fold the flour into the banana mixture. The batter is supposed to be lumpy. Over mixing your batter will result in tough, dry muffins.
Freeze the extra muffins, and defrost for an easy breakfast or snack.