I love muffins for breakfast, but so often they are packed with sugar. These rely on banana and maple syrup for sweetness. Add whole wheat flour, and these little muffins are pretty healthy!
In preparing most baked goods, I never combine wet and dry ingredients separately – I just add them to the same bowl as I go along. (I’m sure there are some baking purists who would vilify me, but it makes for a lot fewer dishes and doesn’t impact the outcome.)
- ¾ cup all-purpose flour
- ¾ cup whole-wheat flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 2 eggs
- ½ cup butter, softened
- ⅓ cup pure maple syrup
- 3 overripe bananas, peeled
- ½ cup chopped walnuts
- Preheat oven to 350 degrees F. Line a muffin pan with paper liners or spray with nonstick cooking spray.
- Start by mashing your bananas with a fork or with the beater of your stand mixer until they are well mashed.
- Add the eggs, butter, and maple syrup and mix until well combined (butter may be a little chunky; that's okay).
- Add the flours, baking soda, salt, and baking powder and mix until well combined. Stir in walnuts.
- Divide evenly among 12 muffin cups. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Adapted from 100 Day of Real Food.