Muffins have been the name of the game for me during this pregnancy. Truth be told, I’ve always loved muffins, but the act of baking them has really been soothing to me since being pregnant.
Not to mention the delicious aromas that fills our entire place. These were especially aromatic – there’s hardly anything better than cinnamon and banana baking in the oven, am I right?
I’m so grateful I haven’t had any food aversions while pregnant. I imagine I would be really sad if I suddenly couldn’t appreciate things that I’ve once loved.
In fact, I think I have what would be considered the opposite of food aversions, I’ve grown to love things on a more intense level than I once did. And one of those things just happens to be muffins.
In part, it’s because I keep buying bananas and end up having at least 2 leftover that have browned and I know will go uneaten unless I bake something with them.
If you remember, that’s what these whole grain banana chocolate chip muffins were born out of.
Not that I’m complaining!
I just happened to have bought a whole bag of walnuts and when I saw those browning bananas, I knew exactly what I was going to do with them!
I love throwing nuts into my baked goods because it adds a little heart healthy fat and protein to the mix. Of course, I also tend to slather these with nut butter when I eat them, but at least this way I can know I’m getting a least a little protein when I grab them on the go!
Of course I’m also getting some whole grains and heart healthy fats! So paired with a little yogurt and some fruit, these make a perfect breakfast as well!
- 1 1/2 cups white whole wheat flour
- 2/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 tablespoon cinnamon (more or less as desired)
- 1 cup mashed ripe bananas (about 2 large)
- 1 large egg
- 1/2 cup unsalted butter, softened
- 1/4 cup soymilk
- 2/3 cup chopped walnuts
- Optional: Cinnamon sugar for topping
- Preheat oven to 350°F
- Line or grease a 6-cup muffin tin
- Mix flour, sugar, baking powder, salt and cinnamon in large bowl
- Mix mashed bananas, egg, melted butter and milk in medium bowl
- Gently fold banana mixture into dry ingredients just until blended (do not overmix or muffins will be tough!)
- Fold in walnuts
- Divide batter among prepared muffin cups, filling each about 3/4 full
- Top with cinnamon sugar if desired
- Bake muffins until tops are pale golden and tester inserted into center comes out clean (about 20-30 minutes)
- Transfer muffins to rack; cool