Happy New-ish Year!
I know…I know…I’ve been totally absent. Between school and work, life has gotten crazy to say the least. However, I see that during my absence I’ve had some new visitors. Welcome guests!
I did not come back without bearing a gift: a new recipe!
If you are a get up and go type of individual such as myself, Breakfast is the last thing on your mind. We’ve got to do better this year. After all, it is the most important meal of the day!
Solution? = Banana Nut Muffins with Walnuts!
The recipe is SUPER SIMPLE!
Here’s What You’ll Need:
- Muffin Pan
- Paper Cups (optional)
- 1 1/2 cups whole wheat flour (all-purpose flour is okay too!)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons Vanilla Extract
- 1/2 teaspoon salt
- 3 large bananas, mashed
- 3/4 cup Brown sugar (white sugar is okay too!)
- 1 egg
- 1/3 cup butter, melted
- 1 cup Walnuts (If you want to go Nuts! lol)
Preheat oven to 350 degrees F (175 degrees C). You have two options: You can spray the muffin pan with non-stick spray (like Pam), or you can use paper cups.
With a strainer, sift together the flour, baking powder, baking soda, and salt into a bowl. Place that to the side for now.
In another bowl, mix the bananas, sugar, egg, walnuts, vanilla extract and melted butter. Don’t over mix, unless you really want to crush the walnuts into smaller pieces.
Now, mix in the other bowl with the flour, baking powder, baking soda, and salt.
Now scoop the mixture into your muffin pan. (I like to use a Ice Cream Scooper to do this. It makes the process quicker and cleaner).
Bake in preheated oven. Takes about 20 minutes. Muffins will spring back when lightly tapped and will have a golden brown color.
And that’s it. I like to make them in batches and put them in a large Zip-Loc bag. Grab and Go in the morning.