Banana Walnut Muffins
These banana walnut muffins are made with freshly milled hard red wheat flour, naturally sweetened with maple syrup, and filled with ripe bananas and crunchy walnuts. Hearty, wholesome, and perfect warm with peanut butter.
Ingredients
- 400 g very ripe bananas about 4 small
- 2 eggs
- 1/4 cup melted unsalted butter
- 60 g maple syrup about 1/4 cup
- 1 1/2 tsp vanilla extract
- 2 tbsp brown sugar optional
- 200 g freshly milled hard red wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup ground flaxseed meal optional. Makes the muffins more dense
- 1 cup chopped walnuts
- Splash of milk as needed
Instructions
- Preheat oven to 425 degrees. Line or grease a 12 cup muffin tin.
- In a large bowl, mash the bananas until mostly smooth.
- Add eggs, melted butter, maple syrup, vanilla, and optional brown sugar. Stir until combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and flax if using.
- Stir dry ingredients into wet ingredients until just combined. Do not overmix.
- Fold in chopped walnuts.
- If the batter looks very thick, add a small splash of milk until it is thick but scoopable.
- Fill muffin cups all the way to the top.
- Bake at 425 for 5 minutes. Reduce temperature to 350 and bake 15 to 18 minutes more, or until a toothpick comes out clean.
- Cool slightly before serving.
Video
Notes
- With flax: Muffins will be more dense and slightly lower in height due to the moisture absorbing quality of flax.
- Without flax: Muffins rise taller and have a lighter crumb.
- These freeze well. Store in an airtight container for up to 3 months. Reheat gently before serving.
- One large muffin has about 240 calories and roughly 4 to 5 grams of fiber with the flax included
