My daughter will eat pretty much anything in muffin form so I am trying out loads of sweet or salty muffin recipes, trying to make them as healthy as possible. This is by far our family favorite sweet muffin.

If your family won't eat all 12 on the same day, you can keep these cover in the airtight container in the fridge for up to 3-4 days of freeze and defrost when needed.

Yield: 12Pin it

Delicious Nutty Banana Muffins

This recipe is really easy and quick to make, about 15 minutes for prep and 30 to bake, it makes 12 pcs of standard size muffins. I just recently upgraded from mini muffin thin tray to silicon 12 pcs muffin tray which is far easier to clean and it lasts way longer than a metal one.
prep time: 15 minscook time: 30 minstotal time: 45 mins

ingredients

Dry Ingredients
  • 1 cup of all-purpose/regular white flour
  • ½ cup whole wheat flour
  • 1½ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon cinnamon
  • ¾ cup toasted chopped walnuts (1 cup total)
  • ½ cup dark chocolate chopped (optional)
Wet Ingredients
  • 1 stick salted butter (1/2 cup), melted (or coconut oil)
  • 3 large ripe mashed bananas
  • ½ cup brown sugar
  • ¼ cup dark brown sugar, packed
  • ¼ cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract

instructions

  1. Preheat oven to 180C/350F.
  2. Mix all ingredients from the dry ingredients list together in a large bowl while you melt butter (or coconut oil).
  3. In a smaller brown mash 3 ripe bananas, add brown sugar, milk, egg and vanilla extract.
  4. Mix together dry and wet ingredients just until well combined but don't over mix. Add half of the toasted chopped walnuts & dark chocolate pieces.
  5. Spoon the mixture into greased silicon muffin trays (I also have individual ones from Ikea which are great), I use coconut oil to grease the muffin tray.
  6. Sprinkle the rest of the toasted chopped walnuts & dark chocolate pieces on top of the muffins.
  7. Bake for 25 minutes in preheated oven or until an inserted toothpick comes out clean.


Recipe source: Crafty Cooking Mama (with my own changes to make it healthier)

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