With all of the goodies going around this time of year, it’s important to still eat healthy. While it may be tempting to just throw in the towel to healthiness for the rest of the year, we know you can remain strong and because of that, we’ve got you covered.
Since breakfast is an important part of the day in terms of eating because it sets you up for how you eat the rest of the day, starting the day off with something good and filling is the best. That’s what our Banana Nut Muffins will do!
We can tell you that these are muffins you will make again and again. So let’s get to it!
Ingredients You Will Need:
• White Whole Wheat Flour (King Arthur flour does us well, so we go with them)
• Light Brown Sugar (We buy Domino light brown sugar and the version that comes in the plastic bag – we’ve found that the sugar that comes in the box tends to dry out too quickly. A trick you can do is tie the plastic bag closed as tight as possible, tie it, then throw it in a plastic baggy and close that around it as tight as possible and tie it shut)
• Ground Cinnamon
• Milled Flax Seed (Hodgson Brand is our go-to brand – it can be found in either the baking aisle of the grocery store or near the hot cereal mixes)
• Old Fashioned Quaker Oats (You will need to ground these up either in a food processor or a blender to make oat flour)
• XL Egg (Our preferred brand is Eggland’s Best – they have not done us wrong)
• Vanilla Extract (Preference is McCormick, but any *real* vanilla extract will do (not fans of the artificial version))
• Baking Powder (Rumford – Premium Aluminum Free is a great one. If you can’t find that one, just try to find whichever brand has an aluminum free version)
• Baking Soda (Arm & Hammer)
• 3 Bananas (medium sized bananas are best)
• Almond Milk (We use Silk Unsweetened Almond Milk with or without the vanilla – the other brands of milk had ingredients we didn’t care for very much such as carrageenan)
• Extra Virgin Olive Oil (We go back and forth on brands, depending on which one is cheaper, but right now Filippo Berio is our choice)
• Whole Shelled Walnuts (Diamond brand is what we go with)
• A 12 Muffin Cup Pan
• Muffin Cups
• Masher or Fork
• Measuring Cups
• Measuring Spoons
• Blender or Food Processor
• Liquid Measuring Cup
• Large Mixing Bowl
• Small Mixing Bowl
• Wax Paper
• Flat Spatula
• Rubber Spatula
Banana Walnut Muffins
• ½ cup White Whole Wheat Flour
• 1 cup Oat Flour
• 1/4 cup Brown Sugar
• 3 Medium Bananas
• ½ tsp Salt
• 1 tbsp Milled Flax Seed
• ¼ cup Extra Virgin Olive Oil
• 2 tbsp Unsweetened Almond Milk
• 2 ½ tsp Baking Powder
• 1 tsp Baking Soda
• ½ tsp Ground Cinnamon (we didn’t level it out but what you’ll want is a little mound)
• 1 tsp Vanilla Extract
• 1 XL Egg
• ¼ Whole Shelled Walnuts
Preheat Oven to 375 degrees Fahrenheit.
The first thing you want to do is to make the oat flour if you haven’t already or if you don’t buy oat flour already made. We suggest for every 1 cup of oat flour in a recipe that you ground up 1 ¼ cups of old fashioned oats. This way, you will definitely end up with 1 cup of oat flour. You can use a blender or a food processor to do this.
Once that’s been completed, measure out the dry ingredients (except the sugar) and mix together in a small bowl.
Measure out the sugar and liquids and combine in a small bowl of their own. In a large bowl, mash the bananas to the point where it looks soupy.
Take the dry ingredients and mix into the banana mix just until combined. Don’t over mix in this case. Take the ¼ cup of walnuts and break them into little pieces and fold into the muffin mix.
Pour into prepared muffin cups until they are about ¾ full. This recipe is enough to make 12 muffins.
Bake for 15-20 minutes, checking at the 15 minute mark with a toothpick to make sure they are completely done.
Once done, allow to cool for 10-20 minutes and then enjoy!