Looking for a way to use those over ripe bananas? This naturally sweetened banana muffin recipe will be a family favorite, with added walnuts that provide a good dose of plant-based omega-3 fats!
3 VERY overripe bananas, mashed (about 1 1/3 cup mashed banana, make sure they are almost all the way brown)
⅓ cup honey
1 large egg, at room temperature
½ tablespoon vanilla extract
¼ cup olive oil
1/4 cup unsweetened vanilla almond milk (or milk of choice)
1 ¾ cup whole wheat pastry flour*
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
½ cup chopped walnuts, plus ¼ cup chopped walnuts for sprinkling on top of muffins
Preheat the oven to 350 degrees F. Line a muffin pan with liners and spray the inside of the liners to prevent sticking.
In a large bowl, mix together mashed bananas, honey, egg, vanilla, olive oil and milk until well combined. Add in whole wheat pastry flour, baking soda, cinnamon and salt and use a wooden spoon to mix together until the batter is just combined. Do not overmix. Fold in ½ cup chopped walnuts.
Divide batter evenly into muffin liners; sprinkle each muffin with chopped walnuts. Bake for 20-25 minutes or until the toothpick comes out with just a few crumbs attached.
Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day. Makes 12 muffins.
*If you don’t have whole wheat pastry flour feel free to use all purpose flour. You can also use a ratio of ¾ cup whole wheat flour + 1 cup all purpose flour.
Nutrition information per muffin:
Calories: 213kcal; Fat: 10.5g; Saturated fat: 1.2g; Carbohydrates: 29g; Fiber: 3.7g; Sugar: 11g; Protein: 3.7g
Printable recipe available at: https://www.ambitiouskitchen.com/healthy-banana-muffins/