Description
these easy whole grain cinnamon banana walnut muffins offer fiber and fat for a morning meal, snack or dessert that’s as satisfying as it is tasty.
Ingredients
Scale
- 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 (*see note)
- 1/4 cup soymilk
- 2/3 cup chopped walnuts
- Optional: Cinnamon sugar for topping
Instructions
- 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
Notes
- If you have not taken butter out to soften ahead of time, you can simply defrost in the microwave until butter is softened but still holds its shape. Do not melt the butter completely.
Keywords: breakfast, muffins, banana, walnut, whole grain
