|Julian's Banana Nut Whole Wheat Muffins Ready for Delivery|
So if you are now convinced to make these delicious breakfast treats, follow the easy instructions below. The topping is optional, as are the nuts, although I never skip either one. If you want a lighter muffin but still with some healthy whole wheat, try my sugar-free carrot, honey, applesauce muffins.
Ingredients (12 muffins)
1 1/4 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
3 teaspoon canola oil
1 egg, beaten
2 egg whites, beaten
1/3 cup Greek yogurt
3 ripe bananas
1 cup uncooked quick oats
3/4 cup chopped walnuts (optional)
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
1/4 cup quick-cooking or old-fashioned oats
2 tablespoons butter, direct from refrigerator, cut into small pieces
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
pinch of salt
1/2 cup chopped walnuts, optional
Sanding or other course sugar for decoration
|Muffins ready for topping then baking.|
Preheat oven to 350 degrees.
Mix dry ingredients and then stir in wet ingredients. Mixture will seem dry. Mash the bananas with a fork or your hands. Then mix the banana until smooth using a hand mixer. Add mashed banana and oats to the dry/wet ingredients and mix together with hand mixer. Stir in the optional nuts if using.
In small bowl, mix together the topping ingredients except for the nuts coating the butter pieces very well. Using a hard bladed (not wire) pastry blender/knife, cut the butter into the dry ingredients until it forms small pieces. You can also pulse in a food processor if you prefer. Stir in the chopped walnuts if using. If using whole walnuts as I often have on hand, simply use the pastry blender to chop the walnuts right into the topping mixture until they are at the size you prefer. Set aside
Spray muffin pan with cooking spray or use tall muffin papers as shown and fill each cup 2/3 full distributing the batter equally between 12 cups. Divide the topping mixture on each muffin. Sprinkle with the optional sanding sugar.
Bake for 20-30 minutes. Insert toothpick at 20 minutes and if it comes out dry, they are done. Test every five minutes and do not overbake. Remove when done. Let cool in the muffin tin for 10 minutes, then remove to a serving basket or try.
|I use Golda's Baking Cup Papers|