So here’s the scenario – I have 6 bananas sitting on my counter that have seen better days, and half a bag of walnuts in the fridge… This only means one thing: Banana Nut Muffins!

I have been eating banana bread for many years, although I don’t think I had it until I came to the U.S. The reason why I like muffins better as opposed to bread is because they are portable and in my mind it counts as “one serving” – although it doesn’t work when I eat 2 or 3…

I had been working on making banana nut muffins a bit healthier, so I have been using a combination of unbleached all-purpose flour and wheat flour. I’ve made this recipe only using wheat flour and the muffins come out as heavy as rocks. I’ve also reduced the amount of fat by using 1/2 cup of apple sauce and 2 tablespoons of vegetable oil – you still need some fat. This recipe is simple, and I love having them either for breakfast, snack or desert. Since the muffins don’t have a lot of fat in them, I like to cut them open and butter them up really good! I love to eat this treat with a cold glass of milk. Enjoy!

 

Banana Nut Muffins
Makes 24 muffins
Printable Version

Ingredients:
1 cup all-purpose unbleached flour
1 cup wheat flour
1 1/2 tsp baking soda
1/2 tsp salt
6 overripe bananas
1 cup brown sugar
1/2 cup apple sauce – no sugar added
2 tbps vegetable oil
1 tsp pure vanilla extract
1/2 cup walnuts chopped
Old-fashioned oats (optional)

Preparation:

Preheat oven to 375F degrees and line two tins with cupcake liners, or lightly butter the tins.

In a large bowl, combine the flours, baking soda and salt. Set aside.

In another bowl, mash three bananas so they have enough texture – make it chunky, not smooth like baby food.

Fit your stand mixer with the wire whisk attachment and whip the remaining bananas and the brown sugar on medium to high speed until incorporated. The mixture is going to look soupy. Add the apple sauce, oil, and vanilla extract and beat until all the ingredients are incorporated. Stop and scrape the sides of the bowl a couple of times.

Mix the dry ingredients into the wet mixture until incorporated. Fold in the mashed bananas and the walnuts into the mixture. Make sure you don’t overmix.

Fill the muffin tins about half-way to two-thirds of the way full. Sprinkle each muffin with some old-fashioned oats (optional). Tap the muffin tin to remove any air bubbles.

Bake until a toothpick inserted in the muffin comes clean, about 18-20 minutes. Remove the muffins from the tin and place them on a wire rack to cool. Serve warm or at room temperature.

Mix the dry into the wet, but just enough to incorporate

 

Tip: Coat your walnuts in a bit of flour, so they won’t end up at the bottom on the cupcakes

 

Optional step: Sprinkle some old-fashioned oats