Bananas are my youngest son’s favorite fruit, so we always have plenty of them on hand—and that usually means that we also have plenty of ones that browned too quickly. This recipe is the perfect (and tastiest!) way too use up ripe bananas. (By the way, you can freeze ripe bananas; just peel and place in an airtight freezable container.)
Try substituting the walnuts with sunflower seeds, raisins or chocolate chips. These are perfect for breakfast, snacking or packed into a lunch box!
1 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 large egg
1 large ripe banana
1/2 cup brown sugar
1/4 cup butter (1/2 stick), melted
1/2 cup buttermilk
1/2 teaspoon vanilla
1/2 cup walnuts, chopped
1. Preheat oven to 350 degrees.
2. Grease and flour or line 24 mini muffin tins with paper liners.
3. In a large bowl, sift or stir together the flour, baking powder, baking soda and cinnamon.
4. In a medium bowl, beat the egg, banana, brown sugar, melted butter, buttermilk and vanilla together.
5. Combine the dry and wet ingredients. Beat for 30 seconds, until ingredients are combined. Stir in the walnuts.
6. Spoon the batter into the prepared muffin cups.
7. Bake for 11 to 15 minutes, until a toothpick comes out clean when inserted in the middle of a muffin.
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