A low sugar take on a classic favourite - Banana Walnut Muffins.
This is a great all-purpose banana muffin recipe. You can use a different type of nut if you like. I find pecans taste sweeter than walnuts, but there's something about the flavour of walnuts with banana that I love so I used walnuts for these.
My all-time favourite banana bread/muffin recipe comes from Aunt Holly's Banana Bread
. It's a super simple recipe which makes a moist, great tasting banana bread. It also works great for muffins. The riper the bananas you use, the sweeter the muffins will be.
Yield: 12 muffins
Mildly Sweet Recipe
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
3 ripe bananas
1/4 cup (1/2 stick) butter, melted and cooled
1 teaspoon vanilla extract
1 cup chopped walnuts
Preheat the oven to 350 F. Grease a 12 cup muffin tin or line with paper liners.
- In a small bowl, whisk together the flour, baking soda, salt and cinnamon.
- In a large bowl, mash the bananas. Whisk in the egg, melted butter and vanilla until blended.
- Add the flour mixture to the wet ingredients and mix until blended. Stir in the walnuts.
- Spoon the batter into the muffin cups and bake for about 20 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
- Transfer muffins to wire rack to cool.
For a sweeter muffin, add 1/4 cup of sugar to the Mildly Sweet recipe above. Whisk the sugar in with the mashed bananas, egg, melted butter and vanilla in step 3.
If you would like to experiment with other sweeteners, see About Sweeteners for more information and nutrition facts on honey, maple syrup, stevia and other sweeteners.
Most of the recipes on Sweet Smart are adapted from my favourite cookbooks and websites. The Sweeter Option usually calls for about 1/4 to 1/2 of the sugar used in the original recipe.
Adapted from: Aunt Holly's Banana Bread from epicurious.com.