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Banana Walnut Muffins

October 14, 2011 by Bake Up, Little Suzy

I despise banana-flavored candy. Laffy Taffy, Runts, popsicles, Lifesavers, Now and Laters, jelly beans, Dum Dums, Pez, Dubble Bubble, Starburst – I will ALWAYS toss out the banana flavored ones.

When I was a kid, my banana-flavor loathing prejudiced me to all things banana. I thought I hated bananas, and by extension, any foods baked with bananas. And so I turned up my nose at banana bread, banana cream pie, banana pudding, and sadly, banana muffins.

Thankfully, I came around to baked banana goodness on a family vacation to Toledo when my great grandma tricked me into eating zucchini bread. “Here, have a piece,” she said, with a sly smile. Wildly suspicious, my sister and I asked what was in it. “Oh, just try it. I promise you’ll like it.” And she was right – it was delicious.

Banana Muffin Batter in Tin

That zucchini was my gateway bread. The next morning when she offered me a piece of her freshly baked banana bread, I tried it without first scrutinizing the list of ingredients, and I finally realized what I’d been missing.

While I can’t imagine duplicating my great grandma’s magical banana bread, I think I’ve found a pretty darn good banana muffin recipe. I tried to make them a little more heart-healthy than your average muffin, subbing a bit of wheat flour for some of the AP, and a bit of heart-healthy spread for some of the butter. They came out delicious – sweet and moist and buttery – and they didn’t taste like health food at all.

Continue reading for the Banana Walnut Muffins recipe

Banana Walnut Muffins
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Servings: 12
 
A heart-healthy muffin that’s sweet and moist and buttery.
Ingredients
  • 1 cup all-purpose flour
  • ½ cup wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 large bananas, mashed
  • ½ cup white sugar
  • ¼ cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ⅓ cup butter, melted (I used half butter and half margarine)
  • Walnut halves and pieces
Instructions
  1. Preheat the oven to 400 degrees F. Line a muffin pan with paper liners.
  2. Sift together the flours, baking powder, baking soda, and salt; set aside.
  3. In a large bowl, combine the bananas, sugars, egg, vanilla, margarine, and butter. Fold in flour mixture, and mix until smooth. Scoop into muffin cups and top each with a couple walnut pieces.
  4. Place the muffins in the preheated oven and turn the temperature down to 350 degrees. Bake for 25 to 30 minutes. Muffins will spring back when lightly tapped.
Linked to: Talking Dollars and Cents, Gooseberry Patch, Eat at Home

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