Banana Nut Muffins
Ingredients
Yield: 12 muffins
1 cup all-purpose flour
1 cup whole wheat flour
½ teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon cinnamon; ground
¼ teaspoon nutmeg; ground
2 each banana; overripe
½ teaspoon vanilla
½ cup vegetable oil
⅓ cup maple syrup
⅓ cup milk
1 each egg
½ cup pecans; chopped
Nutrition information
Serving size: 1 muffin
Calories: 240
Total Fat: 13.0 g
Saturated Fat: 1.0 g
Monounsaturated Fat: 6.0 g
Sodium: 150.0 mg
Total Carbohydrate: 27.0 g
Dietary Fiber: 2.0 g
Sugars: 8.0 g
Protein: 4.0g
Source: Goldring Center for Culinary Medicine
Instructions
1. Preheat oven to 375 degrees then gather all ingredients and equipment needed.
2. Line or grease a muffin tin. In a large bowl, whisk together flours, salt, baking powder, and spices.
3. In a separate bowl, mash banana. Add egg, vanilla, oil, syrup, and milk, and whisk together.
4. Add dry ingredients to the wet. Use a rubber spatula to mix together until just combined. Do not over mix the batter. The batter will be lumpy.
5. Gently fold in the pecans.
6. Scoop batter into pans, ¾ full.
Bake 15 to 20 minutes or until golden brown.