Banana Walnut Muffins
Just when I thought the rainy season was finished in Hawaii, we had another wet and overcast day today. I actually like it though, it keeps things really cool and green. It will be plenty hot enough in a month or so - a time of year I do not look forward to. During the summer it gets so hot that all I can do is turn on the air con, go on the internet, and plan my next snowy winter vacation.
Back to breakfast, here’s what I had on this rainy morning…whole wheat banana walnut muffins. A simple recipe as always and decently healthy. Great to make when like me you have some bananas getting a little too ripe.
INGREDIENTS
1 cup whole wheat flour
1/3 cup sugar
1/2 tsp baking powder
1/4 tsp salt
2 bananas
1/4 cup milk (skim or plain soy)
1 egg
1/2 tsp vanilla
2/3 cup walnuts
DIRECTIONS
Combine the whole wheat flour, sugar, baking powder and salt. In a separate bowl put in the bananas and cut in to small pieces with a fork. Smash the bananas with your fork so that it mostly mashed but with some small chunks of bananas.
Add in the egg, vanilla, and milk to the banana mixture. Combine the dry and wet ingredients and also the walnuts. Mix briefly then pour into a nonstick muffin pan. If you really like walnuts, sprinkle some extra pieces on top of the batter before baking. Bake at 350 degrees F for 30 to 40 minutes. Makes 7 or 8 muffins.
NOTES
Remove the muffins from the pan as soon as they come out of the oven. You may need to run a knife around the edges to get them out but they should come out pretty easily. Just don’t let them cool in the pan or the caramelized sugar and banana may permanently cement the muffin to your pan.
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10 comments
Whole wheat flour in a muffin….? Very interesting. I have never tried that but definitely I should have. It sounds much healthier than the plain flour. I like the photos a lot.
love love banana muffins. I wonder if I can find whole wheat flour in Japan? must make note of this….
We have our share of rain, here in Comox Valley. Your breakfast looks really good.
Hi Joanna,
If you haven’t tried whole wheat before, you may want to adjust the recipe to 2/3 cup whole wheat flour and 1/3 cup all purpose. At least until you get used to the texture and flavor of whole wheat. Thanks for the compliment on the photos!
Hi kat,
I hope you can find whole wheat flour in Japan. Can you imagine bringing a bag of flour back in your suitcase? One bad toss or smash from another bag…would not be good.
Hi Helene,
Thanks! And Comox Valley is so beautiful, I love going to Canada. B.C. is great and I really enjoy visiting Alberta as well…during the winter.
Not too much rain here but I’m grateful that the freezing temps moved on to somewhere else. Now it feels like spring…
Banana muffins are always a treat — the nice thing about them is the freezing factor. Always handy to have some around for that occasional visitor or impulsive snack!
These are the type of muffins I can eat every day. The lighting on this photograph is perfect!! Is is by the window?
BTW- our first cooking video is up!
Hi rowena,
Yes, great for the freezer. A little sad - this morning I took the last one out from the freezer to bring to work as a snack. Guess I’ll just have to make more this weekend!
Hi White on Rice Couple,
Thanks! Yes I always have better lighting in my photos on the weekend. That’s the only time when I can use natural light for my pics. And that is my kitchen window … with a little palm tree in the background.
hehe, I’m more worried about the weight restrictions!!
I am very interested in becoming healthier, so these recipies will help me lure my family healthier, too! thank you!!
Hi kat,
I know what you mean, how are you supposed to bring all the omiyage back?!
Hi cathi,
You are very welcome, I’m glad you are enjoying the recipes!