Banana Nut Muffins
Photo: Wikimedia Commons, CC BY-SA 2.5
Banana nut muffins made mostly with whole wheat flour taste nutty and substantial, not cakey. This version adapts a Joy of Cooking recipe and uses very little sweetener, so the mashed bananas do most of the work. Honey, molasses or plain sugar all suit the batter, and soy milk works in place of dairy. Mix the batter gently and leave the lumps, which keeps the crumb tender.
Instructions
Heat the oven to 400°F (200°C) and grease a muffin tin.
In a large bowl, beat the eggs together with the honey, milk, vegetable oil and mashed bananas until the mixture is well combined.
In a second bowl, stir together the white flour, whole wheat flour, salt, baking powder and chopped nuts. Taste the wet mixture and add a little sugar if the bananas are not sweet enough for you.
Pour the dry ingredients into the wet and fold them together gently. Stop as soon as the flour is absorbed, because the batter should stay lumpy.
Spoon the batter into the prepared tin and bake for 20 to 25 minutes. Let the muffins cool before eating.
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