Why does the world need yet another recipe for banana muffins? It’s true, there are plenty of them out there, and I know there are a lot of bakers who find a decent recipe and never deviate from it. And there’s nothing wrong with that. My mother-in-law makes the same banana bread every time there are extra ripe bananas around, using a family recipe that has withstood the test of time, and I do absolutely love it. But when it comes to making banana bread or muffins in my own kitchen I find it impossible to not tinker with whatever recipe I might start out with (if there is one). These came about when I had set out to make Banana Mocha Muffins – a recipe I’d recently come up with and really loved, but by the time I’d blended the first few ingredients I started mentally drafting something drastically different. I’m not sure if this suggests creativity or just a lack of focus, but either way the results make me happy and appreciative of my restless mind.
One reason you should try this recipe is because the taste of molasses, coffee, and bananas together is pretty unbeatable. Or you could try my Banana Mocha Muffin recipe which also uses these ingredients. This recipe also has less sugar and less butter than your typical muffin, and uses only whole grains.
Whole Wheat Banana Walnut Muffins
¼ cup unsalted butter, room temperature
¼ cup unsweetened applesauce
½ cup natural cane sugar
1 T. molasses + brown rice syrup to equal ¼ cup
1 t. vanilla
½ cup milk or milk substitute
½ cup coffee, room temperature or cold
1 egg white
2 extra ripe bananas, mashed
1 T. flax meal
4 t. baking powder
½ t. salt
1 ½ cup white whole wheat flour
½ cup + 2 T. whole wheat pastry flour
¾ cup ground walnuts, reserving 2 T. to garnish muffins
Preheat oven to 375°. Combine butter, applesauce, sugar and molasses/rice syrup in medium bowl; blend well. Add eggs and bananas, mix well. In measuring glass combine vanilla, milk and coffee. In separate bowl combine all dry ingredients, including the walnuts. Add flour and milk mixtures to butter mix alternately; gently mix to fully incorporate.
Butter and flour 12 large muffin tins (or 18 small cups). Pour a heaping ¼ cup of batter into each (or fill small cups ¾ full); top with ground walnuts for garnish. Bake at 375° for 20-25 minutes. Cool on wire rack.
Muffins freeze well once completely cool. I suggest eating half a batch and freezing the other half, which means less time before you get to try/create yet another muffin recipe!