I’ve been on a muffin kick lately. Okay, who am I kidding? I’m always on a muffin kick. They make a great on-the-go breakfast or convenient afternoon snack, not to mention they pair perfectly with coffee — so what’s not to love? Oh I know, maybe that they tend to have a lot of oil, butter and/or sugar, making them not so healthy! But that’s not the case with this one. I adapted the recipe to make it friendlier on the waist line so you won’t feel bad eating
three or four one or two. The best part? It’s just as delicious as the original version.
Recipe adapted from A Sweet Pea Chef
Makes approx. 15 muffins
- 4 ripe bananas, smashed
- 1/3 cup melted non-dairy butter
- 1/2 cup cane sugar or maple syrup
- 1 organic egg, beaten (or flax egg if vegan)
- 1 tsp. pure vanilla extract
- 1 tsp. baking soda
- Pinch of salt
- 1 ½ cups whole wheat flour
- 1 cup chopped walnuts
*Adaptions to the original recipe include: reducing the sugar content by 1/4 cup, replacing regular butter with Earth Balance butter (I’d also be curious to how it would turn out if you used coconut oil), and swapping out all-purpose flour for whole wheat.
Preheat oven to 350 degrees.
In a large mixing bowl, mix butter into the mashed bananas. Mix in sugar, egg and vanilla. Add baking soda and salt. Add flour and mix until just incorporated. Fold in chopped walnuts.
Pour mixture into prepared muffin pan lined with cupcake liners. Bake for 25 minutes until golden brown. (Insert a toothpick into the center of the muffin to make sure it comes out clean).