Tuesday, September 22, 2009

Banana (Nut Optional) Muffins

Less fat but not less flavor. I am sooooo glad I found this recipe! Super moist and really just taste like fresh bananas. The recipe calls for nuts, but, since I'm not the biggest fan of nuts in my baked stuff, I omitted them like I usually do, maybe one day...

This recipe has oats in it and they're great because they add a little crunch, and it calls for AP flour, which I regret using because duh, I always use whole wheat flour when I make banana bread, so why would this be any different? It would have made them just a little bit better.

Healthy Banana Nut Muffins


1 1/2 cups AP flour
1/2 cup sugar
1/4 cup rolled oats
2 tsp. baking powder
1/2 tsp. salt
3 very ripe bananas, mashed
1 moderately ripe banana, sliced
1/2 cup milk
1 large egg
2 tbsp. vegetable oil
2 tsp. lemon juice
1 1/2 cups walnuts, chopped


Preheat oven to 400 degrees. Lightly grease muffin tins with vegetable oil.

Combine flour, sugar, oats, baking powder, and salt in a medium bowl, whisk gently to combine.

Place mashed bananas in a large bowl. Stir in milk, egg, oil, and lemon juice. Mix in dry ingredients and walnuts. Mix until dry ingredients are just incorporated. Avoid over-mixing.

Scoop batter into muffin tins evenly (I used 1/4-cup measuring scoop and it was perfect). Place sliced bananas 2 to 3 pieces on top of each muffin batter. Bake muffins until golden brown and toothpick inserted into center comes out clean or about 20 minutes.

Makes exactly 12 regular sized muffins.

1 comment:

  1. Shelley says: Sounds good! I bet you could just substitute the whole wheat flour in, just fiddle with the moist ingredients a bit. I did that with some oatmeal raisin cookies I made and they came out fine.