We’ve been loving muffins at our house lately. And since my bananas have been ripening quicker than we eat them, we’ve been having a lot of banana nut muffins. I go for these over banana bread because they take 20 minutes instead of an hour to bake.

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Preheat the oven to 375* and spray a muffin tin with cooking spray.

For 12 muffins:

Whisk together:

  • 1/2 c. all purpose flour
  • 1 c. ground oats (I put oatmeal in my food processor to get this, it never gets as fine as flour from the store)
  • 1/2 c. whole wheat flour

(This is my favorite ratio but here are other combinations of flour/oats you could try: 1 c. all purpose and 1 c. ground oats or 1 1/2 c. all purpose and 1/2 c. whole wheat)

  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Stir in 2/3 c. chopped walnuts (since I have a one year old, I put these in the food processor and grind them up good too).

In a separate bowl whisk together

  • 1 large egg
  • 3/4 c. brown sugar
  • 2-3 ripe bananas, mashed
  • 1/2 c. vegetable oil
  • 1 tsp vanilla
  • 1/2 tbs molasses (really, I just drizzle a bit in, I’m guessing it’s about 1/2 tbs)

Add flour mixture and mix just until the dry ingredients are wet.

Bake for 20 minutes or until a toothpick poked in the biggest muffins comes out with just a crumb or two.

In the words of my two year old, “Mmmm, this is wonderful!” … but maybe she was just talking about the butter.

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