Wheat Banana Muffins: Preheat your oven to
375 degrees F (190 degrees C) and place the oven rack in the center of the
oven. Line 12 muffin cups with paper liners, or you can butter or spray the
with a non stick vegetable spray.
In a large
bowl combine the flours, baking powder, baking soda, salt, and ground cinnamon.
Stir in the chopped nuts.
In another large bowl whisk the eggs until
frothy. Stir in the mashed bananas,
maple syrup, brown sugar, buttermilk, oil, and vanilla extract. With a rubber spatula or wooden spoon, lightly
wet ingredients into the dry ingredients just until combined. (The important thing is not to over mix the
batter. You do not want it smooth. It will be thick and chunky. Over mixing the batter will yield tough,
rubbery muffins.) Spoon the batter into the prepared muffin tins and, if
a slice of banana or dried banana chip on top of each muffin for garnish. Bake
about 18 - 22 minutes or until a toothpick inserted in the center comes out
clean. Place on
a wire rack to cool for 5 - 10 minutes and then remove muffins from pan. Serve warm or at room
temperature. The muffins are best the day they're made, but they can be covered
and stored for a few days. Or they can be frozen for about one month.
about 12 regular sized muffins.
Whole Wheat Banana Muffins Recipe:
1 1/2 cups (195
grams) whole wheat
(65 grams) all purpose flour
1 teaspoon (4 grams) baking powder
1/2 teaspoon (2 grams)
1/4 teaspoon (1 gram) salt
teaspoon ground cinnamon
1 1/2 cups (360 ml) mashed
banana (about 3 large ripe bananas (approximately 1 pound or 450 grams))
at room temperature
(80 ml/grams) pure maple syrup (preferably Grade A dark amber)
1/2 cup (100 grams) firmly
packed light brown
(80 ml/grams) buttermilk
(80 ml/grams) flavorless oil (canola, corn, vegetable, or safflower oil)
1 teaspoon (4 grams) pure
1/2 cup (55 grams) walnuts
or pecans, coarsely chopped
1 large banana, sliced or dried banana chips