Muffins are ideal for a convenient, nutritious breakfast for anyone who needs to dash out the door, or as an after-school snack for hungry kids.
Pop one in your lunch box and that 3 o'clock afternoon energy slump will be a distant memory.
This recipe uses less oil for a healthier twist on an already traditional and timeless flavour. Combine that with muffins that don't crumble or aren't as sweet and I hope you feel this recipe is a keeper.
· Preheat oven to 350 degrees F.
· Line cupcake pans with 12 cupcake liners and set aside.
If you prefer to not use cupcake liners, grease the cupcake pans well with butter or cooking spray.
· Place peeled bananas on a plate or cutting board and mash with a fork, then place the mashed bananas in a medium mixing bowl.
· Add egg, olive oil, milk, and sugar to the bananas and mix well.
· Add the salt, baking soda, baking powder, flours and 1 cup of the walnuts (reserve 1/4 cup for topping).
Mix until ingredients are just combined, being careful not to over mix at this stage.
· Pour the batter evenly into cupcake pans to make 12 muffins.
· Sprinkle the reserved 1/4 cup of walnuts and 1 Tablespoon of brown sugar over the top of the muffins.
· Bake muffins until golden brown, or until a toothpick inserted into a muffin comes out clean.
This will take about 20 minutes.
· Cool muffins on a wire rack for about 5 minutes before removing them from the pan.
Cool completely before storing.
You can catch more great recipes from Patti at her blog, Cooks Recipe Collection