Whole Wheat Banana Nut Muffins

A banana forward fluffy, aromatic muffin with a nutty crunch.

Whole Wheat Banana Nut Muffins

Makes 14 - 2oz muffins

It’s summer and no one really wants to do anything but, a muffin fresh from the oven is worth the few minutes it takes to mix and bake. These muffins are made of mostly whole wheat flour, so you can pretend they are healthy, and the bananas that are definitely looking sad on the counter from the heat. They have a hint of spice but not enough to overpower the banana, rather heighten its flavor allowing it to come through clearly. I like to serve my muffins with either a little butter or cream cheese or better still, I like to toast a day old muffin in a pan with butter for breakfast with a coffee.

“Recipe Tips:

*1. 180g produces a muffin that is not too sweet but the sweetness is more noticeable though for something even less sweet, use 150g of sugar. Additionally, if your bananas are not very ripe, use 180g of sugar. ”

Ingredients

Cake Dry

236g (1.75 c + 1 T) whole wheat flour

98g (0.75 c) all purpose flour

6g (1.5 t) baking powder

6g (1.5 t) ground cinnamon

4g (1 t) kosher salt

1g (0.25 t) baking soda

1g (0.50 t) ground nutmeg

0.25 t ground clove 

Mix-Ins

120g (scant 0.75 c) walnuts, roughly chopped, toasted and cooled

4g (1.5 t) all purpose flour

Cake Liquid

365g (1 c + 2 T) banana, mashed well

*150 - 180g (10 T – 0.75 c) dark brown sugar

105ml (7 T) vegetable oil

100g (5 T) plain Greek yogurt, room temperature

45ml (3 T) makgeolli or 8g (2 t) vanilla extract

2 large eggs, room temperature

Method

1.      Preheat oven to 200 C or 400 F.

• Line a muffin tin with cupcake liners.

• Set aside.

2.      In a large mixing bowl, combine the dry ingredients well.

3.      In a small mixing bowl toss the mix-in ingredients to coat the nuts well.

• Set aside.

4.      In a medium mixing bowl, combine the wet ingredients well.

*I used 180g sugar.

• Pour the wet mix over the dry.

• Using a spatula, combine the wet and dry until mostly mixed.

• Add the walnut mix and fold in gently until no dry flour remains.

• Allow to stand for 5 minutes.

• Using a 1oz scoop, scoop 2oz batter into each muffin cup.

5.      Bake 200 C / 400 F for 5 minutes.

• Reduce temperature to 180 C / 350 F for 15 – 18 minutes longer.

The muffins are ready when an instant read thermometer inserted in the center reaches 94 C / 200 F.

Or test with a toothpick inserted in the center. It should come out clean or with a few crumbs.

If batter is still on the thermometer or toothpick, continue to cook until it reaches the correct doneness as written above.

• Cool in pan 5 minutes.

• Remove to a cooling rack and cool to desired temperature.

6.      Serve.