Whole Wheat Banana Muffins

Ingredients

1/4 teaspoon salt

1 large egg, at room temperature

2 very ripe bananas, mashed

1/2 cup almond milk (you can alternatively use sour cream or plain y

3 ounces chopped mixed nuts, optional (I used a combination of Brazilian nuts, hazel nuts

Center a rack in the oven and preheat the oven to 350°F.

Spray 12 regular-size muffin cups.

Whisk the flour, baking soda and salt together well.

Add the sugar to the oil, beat at medium speed for around two minutes.

Beat in the vanilla, then the egg, beating for about 1 minute.

Mix in the bananas.

Then, mix in half the dry ingredients, all the almond milk and then the rest of the flour mixture.

Stir in the chopped nuts.

Divide the batter evenly among the muffin cups.

Bake for 20 minutes or until a knife inserted into the center of the cakes comes out clean.

Transfer the muffin tin to a rack, cool for 3 minutes, then gently turn the muffins out of the tin.

Cool to room temperature on a rack.

1.0 servings

Saturday, June 26, 2010 - 2:19am