Banana Nut Muffins

By Dane Feldman
Photo by Dane Feldman.

Last week, I had a bunch of bananas that all ripened at the same time. Instead of tossing what was overripe, I cut up the overripe bananas and put them in the freezer. When I was ready, I took the bananas out to thaw and made muffins.

This recipe is adapted from the Banana Tea Bread recipe from 1961 copy of The New York Times Cookbook.

Makes 14.

What you’ll need:
1 3/4 cup sifted unbleached flour
1 tbsp fiber
2 tbsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup margarine
1/2 cup turbinado sugar
2 eggs
2 overripe bananas
1/2 cup chopped walnuts
1 tbsp plain nonfat Greek yogurt
1/4 cup raisins

Preheat the oven to 400.

Over a medium-sized bowl, sift the flour, fiber, baking powder, baking soda, and salt. In a separate large bowl, mix the margarine and sugar until light and fluffy. Add in the eggs and beat again.

Mash the bananas with a fork in another bowl. Add in the yogurt and walnuts to the bananas and mix with a spoon. Pour in the raisins and mix again.

Alternate adding the flour mixture and the banana mixture to the large bowl. Mix with every addition.

Put paper muffin cups in muffin trays and fill each muffin cup about 2/3 full with the batter. Bake for approximately 18-20 minutes.

These muffins are a great healthy alternative to many other muffins, especially because of the yogurt and fiber. One muffin goes well eggs for breakfast or as a midday snack on its own.