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Servings: 12 Muffins

Ingredients

• Butter, for greasing the muffin cups (unless using cupcake liners)
• 2 cups whole wheat pastry flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 2 large eggs
• 1/2 cup pure maple syrup
• 1/2 cup firmly packed light brown sugar
• 1/3 cup whole or lowfat milk
• 1/4 cup canola oil
• 1/4 teaspoon pure vanilla extract
• 1-1/2 cups mashed very ripe bananas (about 4)
• 3/4 cup chopped walnuts

Rated: (5/5), based on 2 reviews

Banana Maple Walnut Muffins

A bunch of overripe bananas inspired this incredibly moist and delicious family breakfast favorite. Its healthier than most muffins because it’s made with whole wheat flour, walnuts, and only 1/4 cup of heart-healthy canola oil.

Submitted by:
Myra Goodman Myra Goodman, cookbook author and Earthbound Farm's co-founder, shares some great, easy recipes and ideas to get kids cooking and eating more healthy food!

Visit original web site

From Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman (Workman Publishing, 2006)

Make It:

1. Position a rack in the center of the oven and preheat to 375 degrees F. Butter 12 standard-size muffin cups or line them with cupcake liners.

2. Place the flour, baking powder, baking soda, salt, ginger, and cinnamon in a large bowl and whisk to combine well.

3. Place the eggs, maple syrup, brown sugar, milk, oil, and vanilla in a medium-size bowl and whisk to combine well. Add the bananas and stir to combine.

4. Add the banana mixture to the flour mixture and stir with a rubber spatula until just combined. Fold in the walnuts. Don’t overmix the batter or the muffins will be tough. Spoon the batter into the prepared muffin cups, filling them almost to the brim.

5. Bake the muffins until they’re golden brown and a toothpick inserted into the center of one comes out clean, 20 to 30 minutes.

6. Place the muffin pan on a wire rack and let the muffins cool for 10 minutes. Remove the muffins from the pan and serve warm. The muffins taste best the day they’re made. If necessary, you can store them in an airtight container for up to 3 days and reheat them in a microwave for 10 seconds or in a preheated 350-degree oven for 5 to 10 minutes

Clean It:

Go whole grain with whole wheat pastry flour: it's much lighter than traditional whole wheat flour and produces baked goods that are close to white all-purpose flour in texture and taste, but with superior nutrition and lots more fiber.

Green It:

Reduce waste by avoiding throwaway paper cupcake liners. Try colorful reusable silicone cupcake liners, or spray your pan with a non-aerosol cooking spray and go without.

Make It Fun:

Enlist kid power for mashing the bananas!

Image Courtesy of Earthbound Farm