Healthy Banana Nut Muffins

I've been making quite a lot of nice breakfast recipes lately, but just haven't been able to photograph them! 

My favorite were these yummy pistachio and cranberry scones. They were so good that even though I made a huge batch and froze them, they were gone within 4 days and then my husband complained when he realized there weren't any left over on the fifth day! That's how good they were. And I just didn't find the time to get a picture. Oh well! I'll just have to make them again. 

When I made these muffins, I just insisted on taking 10 minutes to take a few quick pictures! And I'm glad I did. We loved these muffins and I am sure you will too!

Healthy Banana Nut Muffins

Adapted from Tyler Florence's Banana Nut Muffin Recipe 

Ingredients 

2/3 cup all purpose flour

1/3 cup whole wheat flour

3/4 tsp baking soda

1/4 tsp baking powder

2 tbsp flaxseed meal

1/8 tsp ground cinnamon 

1/4 tsp salt

2 large overripe bananas

1/2 cup brown sugar

1 large egg

1/3 cup vegetable oil 

1/2 tsp vanilla extract 

1/3 cup chopped walnuts 

Method

1. Preheat the oven to 180C or 350F and prepare 6 large or 8 regular muffin cups in your tray by either greasing them or by lining them with paper muffin cups. 

2. In a large bowl, combine the flours, baking powder, baking soda, salt, ground cinnamon and flaxseed meal. Stir together and set aside. 

3. In a medium bowl, peel and mash the bananas until fairly smooth. 

4. Add in the sugar and whisk until combined and the mixture is a little frothy. 

5. Beat in the egg, oil and vanilla and whisk to combine. 

6. Make a well in the middle of the flour mixture and pour in the banana mixture. 

Stir until just combined. Don't over-mix. 

7. Stir in the walnuts and fold gently till incorporated. 

8. Spoon the batter into 6 large or 8 regular muffin cups. If there are any empty muffin cups in your tray, pour a little water into each to keep them from warping. 

9. Bake for 20-25 minutes or until ththe tops spring back when touched gently and are lightly browned. Serve warm or at room temperature. 

These muffins stay good at room temperature for a day but after that, I have like put them into the fridge or freezer. They're quite moist with the bananas and I would think they'd go back quite quickly.

These muffins are loaded with flavor. I was a little worried that they might be too sweet but they were just right! The only thing I would do different  the next time around would be to throw in some tart dried cranberries. I think they would be divine in there. Ooh ooh or maybe some chocolate chips! Chocolate is healthy too right? So that would work!

Until next time :)