Friday, August 10, 2012

Banana Nut Muffin

I wanted to bake something for my friends and thought that banana nut muffin would be easy, delicious and a pretty healthy for snack. I've made banana crumb muffin from in Massachusetts and the muffin was a big hit with my colleagues. The cinnamon sugar crumb topping on the muffin was absolutely delicious. But since I'm now in the West Coast, and being in California everyone is sort of health conscious, I decided to tweak the recipe and make it a little more "California Friendly" I guess. Substituting some all purpose flour with whole wheat flour, and adding some nuts..little steps to make it semi healthy!

The original recipe with the sinful cinnamon crumb topping is found HERE. Here's my version of healthy banana nut muffin recipe:

*Makes about 12 standard size muffins


  • 1 Cup All Purpose Flour
  • 1/2 Cup Whole Wheat Flour
  • 1 Tsp Baking Soda
  • 1 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 1/3 Cup Chopped Pecans/Walnuts
  • 4 Large Ripe Bananas, Mashed 
  • 3/4 Cup White Sugar
  • 2 Tbsp Brown Sugar
  • 1 Large Egg, Lightly Beaten
  • 1/2 Cup Butter, Melted
  • 1 Tsp Vanilla Essence
  • 1 Banana, Sliced (Optional, for garnish only)

Preheat oven to 375F. In a large bowl, sift together all purpose flour, whole wheat flour, baking powder, baking soda and salt. Set aside. 

In another bowl, add mashed bananas, white sugar, brown sugar, egg, melted butter and vanilla essence and mix well. Pour banana mixture into the flour mixture, and stir well until combined. Scoop batter into pre-lined/greased standard muffin pan till about 3/4 full. Add the optional slices banana onto the muffin; one slice per muffin.

Bake in preheated oven for about 18-20 minutes. Do the toothpick test (inserting a toothpick into the muffin, and if toothpick comes out clean - muffin is done!) to determine doneness. 

Enjoy with a cup of coffee or tea... or breakfast or as a snack!

Simply June 

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