These whole wheat muffins are a great way to use up over-ripe bananas. Chopped walnuts add a delicious crunch. You can bake this recipe in a loaf pan instead, if you prefer banana bread.
3 over-ripe bananas
2 large eggs
2 cups whole wheat pastry flour (or white whole wheat flour)
⅓ cup sugar
1 teaspoon salt
1 teaspoon baking soda
½ cup chopped walnuts
1. Preheat oven to 350°F and lightly grease and flour 10 cups of a muffin tin.
2. Mix bananas and eggs together thoroughly with an electric mixer.
3. Sift dry ingredients (flour, sugar, salt, soda) together. Add to bananas and eggs.
4. Add nuts while mixing just until everything is combined. (Overmixing makes muffins dense.)
5. Spoon into muffin tins, filling each cup about ¾ full.
6. Bake for 20 minutes; muffins are done if a toothpick comes out clean. Cook a few minutes longer if necessary.
Notes:
You can stretch this to a dozen muffins, but they’ll be rather small.
If you use a 9×5 loaf pan instead, increase cooking time to about one hour, then test with toothpick.
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