Whole-Wheat Banana Nut Muffins

100 Days of Real Food RecipeLisa Leake, New York Times best selling author, has taken her family on a nine-year journey to commit to eating real food. She has teamed up with Grassland Butter to promote transparency, guiltless eating, and a choice for better. This recipe is a Lisa Leake original.

1 1/2 cups whole­-wheat flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
2 eggs
1/2 cup Grassland butter melted (1 stick)
1/3 cup pure maple syrup
2 bananas very ripe, and peeled (the riper they are the sweeter they’ll be)
1/2 cup walnuts chopped (optional)

Preheat the oven to 350 degrees. Line a muffin pan with paper or silicone liners and set aside.

In a large bowl whisk together the flour, baking soda, salt, and baking powder. Make a well (hole) in the center of the flour mixture and drop in the eggs, butter, and syrup. Mix with a fork until it just comes together and set aside.

In a small bowl mash the two bananas together with the back of a fork. Carefully fold the bananas and walnuts (if using) into the muffin batter and distribute evenly into 12 muffin cups (or 36 mini muffin cups).

Bake until they begin to brown on top and a toothpick comes clean when inserted in the center, about 20 to 22 minutes for regular sized muffins or 12 to 14 minutes for mini muffins.

Let cool, and enjoy.

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