Banana Nut Muffins

Previously, I shared a recipe for banana bread. The recipe below is for banana walnut muffins. These are lighter in texture than the banana bread. Since they are baked in muffin liners, these muffin are portable, and can be packed easily into lunchboxes and backpacks.

A photo posted by Douglas Pratt (@_misohappy_) on Aug 29, 2015 at 6:47pm PDT

Preparation

• Preheat oven to 350 degrees.
• Place paper muffin liners into a muffin pan (twelve regular size muffins).

Ingredients

WET INGREDIENTS

• 2 ripe bananas
• 1T ground flax seed mixed into 3T of water (or 1 egg)
• 1/3C oil
• 2T strong coffee
• 1 1/2t vanilla extract
• Almond milk

DRY INGREDIENTS

• 1 1/2C flour
• 1/2C sugar
• 1/2t salt
• 2t baking powder
• 1/2t ground cinnamon
• 1/2t ground nutmeg

• 1C walnuts, finely chopped

Directions

1. Place dry ingredients (except chopped walnuts) in a bowl and stir to combine.
2. In a small bowl, mash the bananas. Transfer to a 2-cup measuring cup.
3. In a 2C measuring cup, combine wet ingredients. Adjust the amount of milk so that the total measure of the liquid is 2 cups. Mix well.
4. Pour the liquid mixture into the bowl of dry ingredients. Stir to mix well. Mix in walnuts.
5. Place approximately 1/3C of batter into each lined muffin cup. Evenly distribute batter across the twelve muffins.
6. Place in an oven preheated to 350 degrees and bake for 20-24 minutes.