Banana Nut Muffins
Recipe to follow:
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup brown sugar
3/4 cup Earth Balance Coconut Spread, melted
4 tsp ground flax seed mixed with 6 tsp water
1 teaspoon pure vanilla extract
1/2 cup walnuts, chopped
Preheat oven to 375 degrees F and lightly grease muffin tins. I also used muffin liners for easy grab and go.
In a large bowl, combine flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with wire whisk, whip the remaining bananas and sugar. Add the melted Earth Balance, flax seed, and vanilla and beat well, scraping down the sides of the bowl. Mix in the dry ingredients just until blended. Fold in the nuts and the mashed bananas. Spoon the batter into the muffin tins to fill them about halfway. Be sure to add a few walnuts to the top of the muffins and sprinkle with a little extra brown sugar.
Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.
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