Whole-Wheat Banana Nut Muffins
Lisa 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.
Materials
- 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
Instructions
- 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.
Notes
