Made with whole wheat pastry flour, these Banana Maple Walnut Muffins are delicious, moist and tender. They're perfect for breakfast or a quick snack on the go.
Course Breakfast, Snack
Prep Time 12minutes
Cook Time 18minutes
Total Time 30minutes
Author Sweet and Savoury Pursuits
1-1/2cupwhole wheat pastry flour
1/8tsp.freshly grated nutmeg
1/2cupplain yogurtI use Balkan style
1/2cuppure maple syrup
1tsp.pure vanilla extract
1-1/2cupsmashed bananasfrom 3-4 ripe bananas
3/4cuptoasted walnut piecesplus 16 toasted walnut halves to place on top of muffins
Place a rack in the centre of your oven and preheat oven to 375ºF.
In a large bowl, whisk together flour, oats, cinnamon, nutmeg, baking powder, baking soda and salt.
In a separate bowl, whisk together the oil, yogurt, brown sugar, maple syrup, eggs, vanilla and mashed bananas.
Add the wet mixture to the dry ingredients and mix until just combined.
Add in the walnuts and give it a quick stir. Do not over-mix the batter or you will have tough muffins.
Spoon the batter into the greased or paper-lined muffin cups filling almost to the edge of the muffin cup.
Bake until a toothpick inserted in the centre of the muffin comes out clean about 18 to 20 minutes.
Let the muffins cool in the pan on a rack for 5 minutes.
Remove the muffins from the muffin pan and place onto a wire rack to cool.
Muffins can be stored in an airtight container for up to 3 days or frozen for later consumption.*Toasting the walnuts will add to the texture and the flavour of your baked goods. You can toast walnuts in a 350ºF oven for about 8-10 minutes or until they are lightly browned and fragrant, let cool and chop coarsely.