These not so un-healthy chewy chunks of wholesomeness are great for breakfast! Credit for the recipe goes to the wonderful Cassie Baker of HTEAC. Seeing as how im not a very big fan of dried fruits, i completely avoided using raisins or dried cranberries, which im sure many people love. So go right ahead and chuck em in. Also having run out of toasted walnuts, i substituted it with cashew nuts and almonds.
Ingredients:
1/3 cup milk
1/4 cup vegetable oil
1 egg
1 1/2 cups whole wheat flour
1/2 cup all-purpose flour
1/2 cup light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup mashed bananas (about 2 1/2 medium bananas)
1/4 cup chopped almonds and cashewnuts.
Method:
1. Preheat oven to 400 degrees F. Line a 12-cup muffin pan with paper liners or lightly grease with butter/oil.
2. In a large bowl, beat milk, oil, egg, and mashed bananas with fork or wire whisk. Stir in flour, sugar, baking powder, and salt all at once just until flour is moistened (batter will be lumpy). Fold in the nuts. Divide batter evenly among muffin cups.
3. Bake for approximately 20 minutes or until golden brown.
4. If baked in greased pan, let it stand for about 5 minutes in the pan, then remove from pan to wire rack; if baked in paper baking cups, immediately remove from pan to wire rack. Serve warm if desired.
These taste awesome with peanut butter and jam...just saying!
2 comments:
Yay! I'm glad you tried it! :D
Thanks so much for the idea!
We made em AGAIN a few days ago since mum simply LOVED it. But this time we used all wholewheat flour, no all-purpose. And instead of sugar and the extra banana we used date syrup and voila!
Banana-Date Nut muffins! They were gorgeous and very healthy if i must say so myself =)
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