I love banana bread, muffins—you name it. Last week it was
Banana Snack Cake, but this week with still more overripe bananas to spare, I’m all
about muffins. I’ve adapted this recipe
from Eating Well. If you haven’t heard of it, this magazine is definitely worth
checking out. It is one of my favorite food magazines because it has lots of
healthy ideas and each issue centers around what’s in season.
I've made these muffins Finn-style. Viili is a Finnish cultured
milk that is essentially a yogurt. If you would like to start culturing, I will
give you some starter! But if you are far away, or you can’t wait, you can
substitute the viili for plain fat-free yogurt.
Banana Bran Muffins with Walnuts
2/3 cup brown sugar
2 large eggs
3 medium super-ripe bananas
2/3 cup viili or plain (not greek) yogurt + 1/3 cup skim
1 cup wheat bran
3 Tbsp flax seed
1/4 cup safflower oil
1 teaspoon vanilla or coconut extract
1 3/4 cup white whole-wheat flour, such as Gold Medal
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 cup mini chocolate chips
1/3 cup chopped walnuts
Preheat the oven to 400. Grease your muffin tin (12) with
In a large glass bowl, whisk together the egg, brown sugar,
milk and viili until well blended. Mash the ripe peeled bananas in a small
bowl. Add the bananas to the wet egg mixture along with the canola oil,
vanilla, flax seeds and wheat bran. Whisk until well combined. Set aside.
In a separate bowl, toss the flour, baking soda, baking
powder, and cinnamon together with your fingers until fluffed and well
combined. Pour the dry ingredients on
top of the wet ingredients and add the chocolate chips. With a rubber scraper
gently fold the dry ingredients into the wet until they are just barely mixed.
The batter with be lumpy. Be careful not to over mix or the batter will become
Spoon the batter into your muffin tins and fill until they
are just barely to the top. The batter is heavy with bran, so these will not
rise as high as typical muffins.
Sprinkle the chopped walnuts on top of the muffins. The walnuts will get
nice and toasted! Mmmm….
Place the muffins on the center rack and bake for 15-25
minutes until they are golden brown and spring back when touched.
I hope you enjoy this healthy treat! Go Bananas!
Tip: Ever wonder what to do with the left over muffin
I have found that my
muffin tins are small enough that there is always some left over batter. Rather
than wait for the batch to cook and refill the tin, I found the thing for this
very problem: the mini-loaf pan. At a
thrift shop a bit ago I found this adorable mini loaf pan. I have a weakness
for anything milk glass, so I bought it and finally through this muffin making
have found its calling. If you have one lying around, here is one way to get
that thing dusted off and in use again!