I found this great recipe in Mark Bittman's latest cookbook. He provides a number of variations that can be used with the basic recipe. For example, I made banana nut but he also provides detail for making pumpkin coconut or sweet potato muffins. I always have bananas in the house as one of the consumers of bananas is the dog. He has a banana every morning and after he has his breakfast, he waits for his 'B' to be hand fed to him. What a dog's life he has!!
When bananas get too ripe for us to eat, I freeze them and will use them at a later time for smoothies or making muffins or loaves. I made a few small changes to the original recipe including using walnuts in this recipe.
Banana Nut Muffins
2 1/2 cups whole wheat flour
1/2 cup sugar or splenda
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup almonds or walnuts, chopped
1 egg, beaten
2 bananas, mashed
1/2 cup milk or buttermilk
1/4 cup melted butter or margarine
1/4 cup oil
In a large bowl, mix together, the flour, baking powder and soda, salt, sugar and nuts. In another bowl, mix together the egg, oil, butter, bananas and milk. Fold the wet mixture into the dry mixture and stir until just combined.
Fill muffin tins at least three quarters full with the dough. I use muffin cup liners to make life easier. The recipe makes about 16 to 17 muffins. Bake at 375 degrees F for 20 to 25 minutes. With my convection oven, I baked them for about 17 minutes.