Whole Wheat Banana Nut Muffins
Author: 
Recipe type: Quick bread, muffin
Cuisine: breakfast, snack
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
Delicious and satisfying egg-free whole wheat banana nut muffins. Great with a glass of milk or cup of yogurt for breakfast.
Ingredients
  • 1½ cups walnuts, toasted and chopped
  • 5 TBSP canola oil
  • 1 TBSP walnut oil (add an extra TBSP of canola oil if you don't have walnut oil on hand)
  • ½ cup brown sugar
  • 1 flax egg (1 TBSP ground flax seed with 3 TBSP water; may use a real egg, but this a great substitute for those with an egg allergy.)
  • ½ cup low-fat vanilla yogurt
  • 4 ripe bananas, mashed
  • ½ cup plain applesauce (omit if you have 5 ripe bananas)
  • 1½ cups whole wheat flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
Instructions
  1. Preheat oven to 350°F. Line muffin tins with paper liners.
  2. When the oven is preheated, place walnuts on a baking sheet and toast in the oven for 5 minutes. Remove from oven and chop.
  3. In a medium mixing bowl combine the oil, brown sugar, flax egg, and yogurt. Whisk to combine, and then stir in the mashed banana and the toasted, chopped walnuts.
  4. Stir in the flour, baking powder, and salt.
  5. Use a ¼ cup measuring cup to portion out the batter into the 18 lined muffin cups.
  6. Bake for 25 minutes, or until the tops of the muffins are nicely browned.
  7. Cool in a wire rack.
Recipe by Nutrition Know How at https://nutritionknowhow.org/blog/nutrition-2/whole-wheat-banana-nut-muffins/