Mid-week Recipe Banana nut muffins

For a mid-week morning treat, these muffins come together in fifteen minutes, with only fifteen minutes in the oven (remember ovens vary so 15 minutes is an approximation, 14 to 18 minutes is the general range depending on your oven) This recipe is by Alison of Celebrating Sweets. We’ve adapted it for different dietary needs and also as a small batch recipe.

Banana nut muffins by Celebrating Sweets adapted by Chamein Canton

Ingredients

Muffins:

1/2 cup unsalted butter, melted and cooled slightly (vegan unsalted butter)

2/3 cup light brown sugar, lightly packed  (Swerve brown sugar substitute or organic light brown sugar)

2 large eggs (1/4 cup Aquafaba, ½ cup silken tofu pureed with ¼ teaspoon baking soda, 2 flaxseed or chia seed eggs, egg replace, vegan egg replacer)

2 cups mashed very ripe bananas about 3-4 bananas

2 teaspoons pure vanilla extract

1 3/4 cups all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, sorghum, white rice, or brown rice flour)

1 teaspoon baking soda

1/4 teaspoon salt

1/4-1/2 teaspoon ground cinnamon optional

1/2 cup chopped walnuts or swap for macadamia nuts, pecans, or hazelnuts

Topping:

1/4 cup brown sugar (Swerve brown sugar substitute or organic light brown sugar)

2-3 tablespoons chopped walnuts

Small batch Banana nut muffin recipe

1/4 cup unsalted butter, melted and cooled slightly (vegan unsalted butter)
1/3 cup light brown sugar, lightly packed(Swerve brown sugar substitute or organic light brown sugar)
1 large egg (2 tablespoons Aquafaba, ¼  cup silken tofu pureed with 1/8 teaspoon baking soda, 1 flaxseed or chia seed eggs, egg replacer, vegan egg replacer)
1 cups mashed very ripe bananas about 1-2 bananas
1 teaspoon pure vanilla extract
7/8 cups all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, sorghum, white rice, or brown rice flour)
1/2 teaspoon baking soda
1/8 teaspoon salt
1/8 -1/2 teaspoon ground cinnamon optional
1/4 cup chopped walnuts

1/8 cup brown sugar (Swerve brown sugar substitute or organic light brown sugar)
▢2-3 tablespoons chopped walnuts

Follow same instructions as stated.

Instructions

Preheat oven to 350°F.

In a large bowl, whisk melted butter and ⅔ cup brown sugar until well combined, about 1 full minute. Add eggs, mashed banana, and vanilla, whisking until combined.

In a separate bowl, combine the flour, baking soda, salt, and cinnamon. Add dry ingredients to the wet ingredients and use a rubber spatula to lightly stir the batter until almost combined. Add ½ cup walnuts and stir until no streaks of flour remain. Be careful not to over-mix.

Grease 15 standard-sized muffin cups and divide the batter evenly among the cups. Sprinkle the top of each cup with brown sugar and chopped walnuts (topping). Bake for 14-17 minutes, until a toothpick inserted into the center, comes out clean. Place the pan on a wire rack to cool.

For more recipes from Alison visit https://celebratingsweets.com/