Whole Wheat Banana Nut Muffins Recipe

Name: Whole Wheat Banana Nut Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 15 muffins
Ingredients: 2 teaspoons ground cinnamon; 1 and 1/2 teaspoons baking soda; 1/2 teaspoon salt; 1 and 1/4 cups mashed banana (about 3 medium bananas); 3 large eggs; 1/3 cup (80ml) pure maple syrup*; 1/4 cup (60ml) milk (any kind); 1 teaspoon pure vanilla extract; 1 heaping cup chopped nuts (any kind-- I use 130g walnuts); optional: 3 Tablespoons oats and coconut sugar for sprinkling

Ingredients

2 teaspoons ground cinnamon
1 and 1/2 teaspoons baking soda
1/2 teaspoon salt
1 and 1/4 cups mashed banana (about 3 medium bananas)
3 large eggs
1/3 cup (80ml) pure maple syrup*
1/4 cup (60ml) milk (any kind)
1 teaspoon pure vanilla extract
1 heaping cup chopped nuts (any kind-- I use 130g walnuts)
optional: 3 Tablespoons oats and coconut sugar for sprinkling

	PREP TIME 15m	COOK TIME 25m	TOTAL TIME 40m
YIELD 15 muffins

Instructions

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan with 3 liners.
Whisk the flour, oats, cinnamon, baking soda, and salt together in a large bowl until combined. Set aside. In a medium bowl or in the bowl of your stand mixer, mash the bananas. Then whisk in the eggs, oil, maple syrup, milk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the nuts. Fold everything together gently just until combined and no flour pockets remain.
Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coconut sugar, if desired. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.

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