For those of you who have an aversion to banana-flavored breads, desserts, and bananas in general, allow me to apologize in advance. However, for those of you who love bananas, such as myself, this is the recipe for you! Fear not the title, I know that the name Banana Nut causes you to remember that spongy, artificially flavored banana nut muffin that you tastes in a hotel buffet that one time…..and threw away after one bite….but trust me, these are nothing like that one. All you need is a mixer and a little know-how, and you too can make these muffins for breakfast, lunch, and dinner! Or maybe just breakfast. Or maybe just dinner. In this case, it was dinner.
The Ingredients: 2 cups white whole wheat flour, 3/4 cup light brown sugar, 2 overripe bananas, 1 egg, 3/4 cup finely chopped pecans and walnuts (equal amounts), 1/2 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. salt, 1 tsp. cinnamon, 5 tbsp. unsweetened applesauce, 1/2 to 3/4 cup vanilla almond milk.
Allergy Tip: If you are allergic to nuts, simply replace them with an equal amount of quick oats (this makes Oatmeal Banana muffins instead of Banana Nut muffins).
Using the whisk attachment on your Kitchen-Aid mixer, mash the bananas on high speed. When they are pureed, add the baking soda and baking powder. Mix until well combined. With the mixer on low speed, add the sugar, egg, salt, cinnamon and applesauce. Alternate adding the milk and flour until you have used it all. Slowly increase the mixing speed until the batter is combined. Remove the bowl from the mixer, using a rubber spatula, fold the chopped nuts (or oatmeal) into the batter. Line a muffin pan with muffin cups and spoon the batter evenly into the cups. Bake at 350 degrees for 25-30 minutes.
Please explain to me why these look exactly the same as the Apple Bran muffins I made? They even have the same muffin liners! They taste completely different, ah, the trials of wheat flour.