The ingredients
Yesterday I made Banana Nut muffins bases on this recipe. I fully intened to make banana bread, but realized that I have no loaf pans (or they are some where in the depths of the kitchen cabinets and I couldn’t find them). Ifollowed the recipe closely, as you need to for baking recipes, here is my slightly modified recipe:
Whole Wheat Banana Nut Muffins
Yields 10-11 muffins
- 1/2 cup light brown sugar
- 1 egg
- 1 1/4 cup whole wheat flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg (freshly ground is best)
- splash of vanilla extract
- 1 5oz container nonfat vanilla yogurt (I used Oikos nonfat vanilla greek yogurt)
- 2 very ripe bananas
- 1/2 cup walnuts
- Preheat oven to 350. In a small bowl, mash the bananas and add the brown sugar, yogurt and egg. Mix well.
- In a larger bowl, SIFT the flour, baking soda, salt, cinnamon, and nutmeg. Add the wet ingredients to the dry ingredients and gently fold together — do NOT overmix!
- Pour batter into prepared nonstick (or greased) muffin tin and bake for about 20 minutes. Check early – don’t over bake
- Let cool for 5 minutes in the pan then pop out of pan and enjoy.
The muffins