I originally made these muffins as a healthy alternative to the sugar-filled, buttercream-topped Pioneer Woman vanilla cupcakes I made for Miss G’s 2nd birthday party, and they’ve quickly became a favourite. Gracen loves them, Brad gobbles them up, and I often pack an extra in the diaper bag to eat while on the go. So this morning, on the first football Sunday of the year, Miss G and I whipped up a fresh batch.
Here’s our line up of ingredients… Ripe bananas (we used two fresh and two icky frozen ones), grapeseed oil, an organic egg, pure vanilla, wholewheat flour, baking soda, baking powder, cinnamon, and salt (which can easily leave out – we left it out when we made these previously, so we decided to try it with this time… no difference). Oh – and walnuts if you wish. Gracen always wishes for nuts. And I agree – they definitely make these muffins yummier.
First off, add your bananas and the other wet ingredients to a large mixing bowl.
Mix until mostly smooth and only slightly chunky.
Next, place all of the dry ingredients, except the nuts, in a separate bowl.
And give them a good stir.
Once mixed, add the dry mixture to the wet mixture.
Mix just until blended.
If you’re adding nuts to your muffins, crush them up a little bit…
Add them to your muffin batter…
And give the mixture a stir.
Lastly, grease a muffin tin with some grapeseed or olive oil, scoop the mixute into the cups, and top with a walnut if desired.
Bake until cooked through and golden brown.
- 4 large ripe bananas
- 1 organic egg
- 1/3 cup of grapeseed oil
- 1 teaspoon of pure vanilla
- 1 1/2 cups of wholewheat flour
- 1 teaspoon of cinnamon
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt (completely optional – I’d choose to leave it out in the future)
- 1/2 cup of walnuts, crushed (plus more for topping)
Preheat oven to 350° . Prepare a 12 cup muffin pan by brushing it with grapeseed or olive oil.
Mix the bananas and other wet ingredients until the mixture is mostly smooth and only slightly chunky. In a separate bowl, mix the dry ingredients (save the walnuts) well. Gently mix the dry ingredients into the wet ingredients. Fold in walnuts if adding them. Fill greased muffin tin with the mixture and top each muffin with a whole walnut. Bake at 350 degrees for 20 minutes. Let cool.