Banana Nut MuffinsAngie McGowan
Today I’m writing you from Naples, Florida. We traveled down last night from central Florida for a business meeting for my husband. I rode along because I’ve never been to southwest Florida, even though I’ve lived in the state most of my life. I made these banana nut muffins yesterday for our breakfast for today and tomorrow. I know hotel food is usually not the best, and I wanted to try and eat a little healthy while we were out of town. I made these little muffins with lots of really ripe bananas, whole wheat flour, and a touch of butter. They’re super moist and full of flavor. I added walnuts to these, but you can use any type of nut you like, or omit them all together.
Banana Nut Muffins Recipe
4 over ripe bananas
1 cup brown sugar
1 cup whole wheat flour
1/2 cup white flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1/4 cup or 1/2 stick butter, melted
1 cup chopped nuts (I used walnuts)
1. Preheat oven to 350 degrees. Mash bananas and add brown sugar and egg. Whisk well. Add melted butter and vanilla extract. Whisk well again. In another bowl, whisk together flours, salt and baking soda. Add flour mixture to banana mixture and whisk until just combined. Stir in nuts.
2. Spoon batter into muffin cups and bake at 350 degrees forr 25 – 30 minutes or until muffins are very fragrant and pass the toothpick test. Let cool before serving.