We’ve all made banana nut muffins before with a basic batter, mashed fruit and a few nuts thrown in before baking. What if we told you we are completely replacing the butter in this recipe with our Roasted French Walnut Oil giving you additional rich flavor from the pure oil of the walnut itself? We also included Greek yogurt and whole wheat flour in the recipe ingredients making these muffins just a bit healthier. These are delicious with coffee at breakfast, an afternoon treat at the office or an after-school snack for the kids. One thing’s for sure, they tend to go quickly!
- 4 very ripe bananas
- 1 cup light-brown sugar, packed
- ½ cup Olive This! Roasted Walnut Oil
- 1 large egg, at room temperature, lightly beaten
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup non-fat Greek yogurt
- 1 teaspoon pure vanilla extract
- 1 cup chopped toasted walnuts, divided
Preheat oven to 350 degrees F. Line 24 muffin tins with paper cupcake liners.In a large bowl, whisk together the dry ingredients (1 cup of all-purpose flour, 1 cup of whole wheat flour, 1 teaspoon each of baking powder and baking soda, and ½ teaspoon of kosher salt). Set aside.
Add the 1 cup of packed brown sugar, the ½ cup of roasted walnut oil, and the lightly beaten egg. Mix well until smooth. Slowly add the reserved dry ingredients to the mixture. Mix until well blended. Add the ½ cup of yogurt and the 1 teaspoon of vanilla extract. Beat until well combined.
MAKES 24 MUFFINS
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