These whole wheat muffins are a great way to use up over-ripe bananas. Chopped walnuts add a delicious crunch. You can bake this recipe in a loaf pan instead, if you prefer banana bread.
Recipe courtesy of Whole Grains Council
Banana Muffins
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 10 muffins
- Difficulty Level Beginner
Ingredients
- 3 over-ripe bananas
- 2 large eggs
- 2 cups whole wheat pastry flour (or white whole wheat flour)
- ⅓ cup sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ cup chopped walnuts
Instructions
- Preheat oven to 350°F
- Lightly grease and flour 10 cups of a muffin tin.
- Mix bananas and eggs together thoroughly with an electric mixer.
- Sift dry ingredients (flour, sugar, salt, soda) together.
- Add to bananas and eggs.
- Add nuts while mixing just until everything is combined. (Overmixing makes muffins dense.)
- Spoon into muffin tins, filling each cup about ¾ full.
- Bake for 20 minutes; muffins are done if a toothpick comes out clean. Cook a few minutes longer if necessary.
- *If you use a 9x5 loaf pan instead, increase cooking time to about one hour, then test with toothpick.
- Recipe Type : Biscuits and Muffins
- Ingredient : Wheat Flour
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