Great for breakfast or a pre-workout snack, these banana nut muffins were the first things I baked during quarantine and I’ll definitely be making them again! I actually followed a recipe for vegan muffins so these do not call for eggs but instead depend on the bananas for moisture and binding. I was very pleased with how soft and moist the muffins stayed throughout the week that I ate them – they tasted like they had just come out of the even every time!

Timing:

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Ingredients: makes 12 muffins

• 1 1/2 cup whole wheat flour
• 1 3/4 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 4-5 ripe bananas (I used bananas that had been frozen and then microwaved them for 15 seconds before using so they would be nice and soft)
• 1/2 cup butter, melted
• 1/4 cup brown sugar
• 1/2 granulated sugar
• 1 1/4 cup chopped walnuts
• 1/2 cup almond milk
• 1 tsp vanilla extract
• 2 tbsp peanut butter (optional)

Directions:

Preheat the oven to 350F. Line a muffin tin with muffin holders and set aside.

Combine flour, baking soda, cinnamon and salt in a large bowl. In a separate bowl, mash the banana and add in the melted butter, brown sugar, granulated sugar, milk and vanilla extract. Mix to combine.

Add the banana mixture to the bowl with the dry ingredients. Mix together to form the batter. Once mixed, add in the chopped walnuts.

Pour the batter into the muffin holders, filling each holder about 3/4 of the way. Top with walnuts for decoration. Bake for 25 minutes until golden brown.

Let cool for 15 minutes before removing from the tin. Microwave the peanut butter with a bit of water for about 15 seconds and mix to create a glaze. Top the muffins with a criss cross of peanut butter (if desired).

Enjoy!