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A few days ago all I wanted was banana nut something. I absolutely love the sweet taste of bananas and the crunchy walnuts (or peanuts!) combined into one delicious treat. Banana Bread, Banana Nut Smoothies, Banana Bread Granola Bars, Banana Bread Granola. YUM (good thing I just ate dinner or else this post might never get done)! Finally, I decided I needed to come up with yet another recipe for the Banana Nut/Bread flavor. Muffins just seemed logical.
Banana Nut Muffins
makes 9 regular size muffins
2 medium bananas, roughly mashed
1 flax egg (1 Tbs ground flax + 2 Tbs water, mixed together and set aside to thicken)
1/4 + 2 Tbs sucanat (or brown sugar)
2 tsp baking soda
1/8 tsp sea salt
1 tsp vanilla extract
1 Tbs coconut oil, melted
1 cup whole wheat pastry flour
1/4 cup raisins, optional
1/4 cup crush walnuts plus more for topping, optional (but really good!)
1. Preheat your oven to 375 degrees. Lightly oil a muffin pan.
2. Whisk together the mashed banana, flax egg, sucanat, baking soda, salt, and vanilla. Whisk in the coconut oil and then the whole wheat pastry flour. Fold in the raisins and walnuts (if using).
3. Pour even amounts of batter into 8-9 muffin tins (each tin should be 1/2 to 2/3 of the way full). Sprinkle with chopped walnuts. Bake for 15 minutes. Remove from oven and cool for 3-5 minutes before removing from the muffin pan and placing on a cooling rack. Enjoy with nut butter, earth balance, or pumpkin butter! YUM!
*Craving banana bread flavors?! Try my Banana Bread Smoothie for a quick healthy banana bread fix.