Banana Nut Bread Muffins
Banana Nut Bread Muffins
“A Bowl of Oatmeal in a Muffin!”
WHY YOU SHOULD MAKE BANANA NUT BREAD MUFFINS
Banana Nut Bread Muffins – Let’s Talk About Weekday Breakfasts – Did you oversleep and now you don’t have time to make a healthy bowl of oatmeal? Do you always eat your breakfast on the way to work in the car? Or maybe you are like me, I have my first cup of coffee and my breakfast as I check my voicemails and emails. Then there are days that I have an egg white omelet for breakfast and am craving something sweet about 9 a.m. Does that ever happen to you?
OR – Here I am early on a Sunday morning waiting for the hubby to get up so we can enjoy breakfast together. My tummy is hungry. To hold me over a cup of coffee and one of the Banana Nut Bread Muffins will satisfy me until he is ready to cook us some delicious poached or fried eggs! I already have the sausage cooked and fruit salad made, so breakfast will be easy to prepare once he gets to the kitchen. Then, on this absolutely beautiful Sunday morning, I will take a bike ride!
The truth is, I LOVE MUFFINS! You could put just about anything in a muffin and I would eat it! I try to make the more nutritious varieties when I am using them to replace a breakfast (or the donut that I really do not need to eat!)
TO SUM IT ALL UP
These dense, nutrient packed Banana Nut Bread Muffins are your new “Breakfast to Go” and a great way to use your ripe bananas! They are moist, dense and filling, and “not your typical muffin”! Check out how I freeze overripe bananas in my blog. You will always have banana puree available to use for muffins and discover lots of ways to have leftovers on hand for when you need them if you read this blog post – ‘How to Reduce Food Waste this Summer”.
And if Peach & Blueberries are more to your liking (yum!), check this recipe out – Peach & Blueberry Oat Bran Muffins
OTHER OPTIONS & IDEAS – SHARE YOUR IDEAS!
You could make the Banana Nut Bread Muffins gluten free by using gluten free oats. Almond Butter can be used instead of peanut butter. One-quarter cup of chocolate chips is an optional add-in. I’m sure you will have numerous other ideas for add-ins and substitutions. Share your ideas with me so I can list them for all my recipe followers!
WHY THIS RECIPE IS SUPER EASY!!
I used my beautiful Cuisinart Food Processor! You can use the large bowl of any food processor. What a joy and no stirring (no sore arm), not so many dishes, etc.! ENJOY! I don’t bake often, but when I do, it better be good and this fit the bill!!
½ cup unsweetened applesauce
1 very ripe banana
1 large egg
¼ cup peanut butter
2 T pure maple syrup
1 tsp pure vanilla extract
1 ¼ cup old fashioned oats (not quick cooking)
½ tsp ground cinnamon
1 tsp baking powder
¼ tsp baking soda
Pinch of salt
½ cup chopped walnuts
Preheat oven to 395 degrees. Line muffin tin with 10 paper liners or omit paper liners and grease well, if you prefer.
In large bowl of food processor – Break banana up in chunks and puree into almost smooth. Add applesauce and egg and and pulse a few times until combined and smooth. Add maple syrup and vanilla extract, pulse once or twice, until combined. Add oatmeal, cinnamon, baking powder, baking soda and salt. Pulse 3 or 4 times, just until combined. DO NOT OVERMIX! Scrape down sides of bowl. Stir in walnuts.
Fill each muffin tin with ¼ cup batter. This batter should make 10 muffins.
Bake for 13 – 14 minutes until toothpick inserted into the center of the muffin comes out clean.
Place muffin tin on a wire rack for a few minutes. Remove muffins and place, spaced apart, on a wire rack. Enjoy immediately, or cool and enjoy all week! After your Banana Nut Bread Muffins cool, they can be stored in the refrigerator to enjoy all week or frozen individually to savor one at a time!