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.
1 cup whole wheat flour
1/3 cup sugar
1/2 tsp baking powder
1/4 tsp salt
1/4 cup milk (skim or plain soy)
1/2 tsp vanilla
2/3 cup walnuts
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.
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.