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Whole Wheat Banana Nut Muffins

Recipe by Make a double batch so you can freeze them and add to lunches as a healthy snack.

Ingredients:


  • 1 1/2 cups whole-wheat flour
  • 3/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1 stick butter, melted
  • 1/3 cup pure maple syrup
  • 2 very ripe bananas
  • 1/2 cup chopped walnuts
  • 1 TBLS DAH Blood Orange Olive Oil

Directions:


Preheat the oven to 350 degrees F. Place flexi muffin tray of choice on a perforated baking sheet. Melt butter in the mini cake mold in the microwave for 45 seconds. In a large bowl whisk together the flour, baking soda, salt and baking powder. Make a well (hole) in the center of the flour mixture and drop in the eggs, butter, syrup and blood orange olive oil. Mix with a fork until it just comes together and set aside.In a small bowl mash the two bananas together with the back of a fork. Carefully fold the bananas and walnuts (if using) into the muffin batter and distribute evenly into the 12 muffin cups (or 36 mini muffin cups). Bake until they begin to brown on top and a toothpick comes clean when inserted in the center, about 20 to 22 minutes for regular sized muffins or 12 to 14 minutes for mini muffins.Recipe adapted from: 100 Days of Real Food

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At Demarle at Home, we understand why you cook because we’re cooks too. We understand that eating healthy food together creates moments and memories that last a lifetime. Our products include professional flexible cookware that will transform the way you cook, clean-up and organize your kitchen. We make it easy for you to create nourishing and healthy dinners at home and in turn; you create memories and strengthen those bonds with all who sit at your table.
525 N. Main Street | Suite 280
Milford
Michigan
48381
United States