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Whole-Grain Banana Walnut Muffins
Recipe from Fresh Choices: More Than 100 Easy Recipes for Pure Food When You Can't Buy 100% Organic (Rodale Press, 2004) by Rochelle David and David Joachim
Perfect for the kids' lunchboxes or as an after-school treat, these moist mini muffins make good snacking anytime. Of course, they're delicious at breakfast, too.
Ingredients
2 cups unbleached all-purpose flour or whole-grain pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted organic butter, at room temperature
1/2 cup packed brown sugar
2 pasture-raised or organic eggs
1 1/3 cups mashed ripe bananas
1/4 cup organic 2-percent milk
1 1/2 teaspoons vanilla extract
1 cup chopped walnuts
Directions
Preheat the oven to 375 degrees F. Coat 36 1 3/4-inch muffin cups with cooking spray.
In a large bowl, mix the flour, baking powder, baking soda and salt. In another bowl, using an electric mixer, beat the butter and sugar until light and fluffy. Beat in the eggs. Stir in the bananas, milk and vanilla. Add the dry ingredients and stir just to combine. Stir in the walnuts.
Spoon the batter into the prepared muffin cups. Bake until a toothpick inserted in a muffin comes out clean, about 15 minutes. Cool in the pans for five minutes. Transfer the muffins to racks to finish cooling.
Makes 36 mini muffins.
Suggestions
Helping Hands: To make standard-size muffins, replace the mini-muffin pans with two 12-cup muffin pans and increase the baking slightly. To freeze these muffins, cool completely and freeze in a resealable freezer bag. Reheat at 350 degrees F for 10 minutes or until heated through.
For Baby: Before stirring in the walnuts, fill a few muffin cups with the plain batter. Then stir the walnuts into the remaining batter. Let Baby nosh on the nut-free muffins.