By Dane Feldman
Photos by Dane Feldman.
It has been about two years since my last banana muffin recipe. Like many recipes, it needed a little facelift. A few small changes here actually help greatly with the flavoring and the consistency.
The first and utmost is the usage of half whole wheat flour and half white flour. Aside from that, I included almonds instead of walnuts and added cinnamon. These muffins are small, but packed with protein and potassium, which makes them ideal for serving alongside eggs, mimosas, and even bacon.
Makes 12-16 muffins.
What you’ll need:
1 cup whole wheat flour
1 cup white unbleached flour
1 stick butter
1/2 cup almond milk
3/4 cup turbinado sugar
2 tsp baking powder
1/4 tsp salt
1 tsp vanilla
1/2 tsp cinnamon
1 cup overripe bananas, mashed
1/2 cup almonds, chopped
Preheat the oven to 375.
Beat the butter and sugar in a large bowl. Add the eggs and beat again.
In a separate bowl combine flour, baking powder, and salt. Mix the dry ingredients together with a spoon.
In a measuring glass, stir together the vanilla and milk.
Then, combine the dry ingredients and liquid ingredients with the butter, sugar, and eggs. To do this, start by pouring some of the liquid ingredients into the egg mixture and beat. Then, add some of the dry ingredients, beat, and continue to alternate, ending with the liquids.
Lastly, fold in the bananas with a large spoon and pour the batter into muffin tins. Bake for 30 minutes or until the muffins are lightly browned.
Let cool for at least 20 minutes before serving.