- Yield: 6 huge or 10 normal muffins
- Yield: 6 huge or 10 normal muffins
Ingredients
- 1 1/4 cups mashed extra ripe bananas
- 1 banana, sliced into 2 inch slivers, for topping (optional)
- 2 large eggs, room temperature
- 1/2 cup light brown sugar
- 1/3 cup vegetable (or coconut) oil
- 1 teaspoon vanilla extract
- 1 cup whole wheat pastry flour
- 1/2 cup whole wheat flour
- 1/2 cup old fashioned oats, plus additional 2 tablespoons for topping
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 3/4 cup chopped walnuts, plus additional 2 tablespoons for topping
Instructions
- Preheat oven to 425°F. Line 10 muffin tins with muffin liners, spray with non-stick baking spray, and set aside.
- In a large mixing bowl, whisk mashed banana, eggs, brown sugar, oil, and vanilla extract until well combined.
- Use a spatula to fold in both flours, oats, baking powder, baking soda, salt, and cinnamon, mixing until combined. Fold in 3/4 cup chopped walnuts in the last few strokes of mixing.
- Scoop batter into prepared muffin tins, filling 3/4 of the way up. In a small bowl, combine 2 tablespoons walnuts with 2 tablespoons oats. Sprinkle over muffins. Last, top muffins with a 2″ sliver of banana.
- Bake for 5 minutes at 425°F, then turn oven down to 375°F and bake for an additional 10-15 minutes, until muffins are golden brown and spring back to the touch. Remove from oven and allow to cool for at least 10 minutes before eating!
