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January 12, 2012

Banana Walnut Muffins

I created this recipe one morning when we were out of both cereal and toast and the bananas hanging on the loop were more brown than yellow. The kids needed to have breakfast before a busy day and I wanted them to have something halfway healthy, so I made these.

The recipe makes 24 muffins so of course you could just halve it to make an even dozen, but I tend to make big batches here with all these boys. Even if by some miracle they're not all gone in two days, I can throw some in the freezer for later and toast them in the oven for a bit before breakfast one morning.

You could also fold in a handful or two of  blueberries into these and have them that way as well and sub out the nut or even just leave them out but I have a TON of walnuts left here and like my muffins nutty, so...

Banana Walnut Muffins

3 cups flour
2 cups oats
4 tsp baking powder
2 tsp baking soda
1 tsp kosher salt
1 Tbsp cinnamon
1.2 tsp nutmeg
1 tsp ginger
2 eggs
2 cups banana - or 3 medium sized ones, softened and smashed
1 cup dark brown sugar
8 Tbsp butter, melted and cooled
1.5 cups milk
1 tsp vanilla
1 cup walnuts, chopped

Mix together the first 8 ingredients in a large bowl and set aside.
In the bowl of your mixer, whisk together the egg, banana, and brown sugar on med-high until just mixed. Turn speed to low and add the butter, milk and vanilla until just incorporated.
Add the dry ingredients, a 1/2 cup at a time on low speed until the mixture just comes together.
Fold in the walnuts.

Divide batter into 24 muffin tins (I prefer nonstick that have been coated in cooking spray (we use olive oil) but you can also certainly use muffin wrappers. I just never have them and sort of like the crispy edge that results from not using them and they're less messy for preschoolers (and more green!).
Either way, wrapped or not, they'll be good.

Bake at 400 for 15-17 mn or until a toothpick inserted comes out clean.

Eat warm with butter and honey for a real treat! Mmmmmm

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