Whole Wheat Banana Nut Muffins.

My friend is trying to prepare food that uses more natural ingredients. It’s going really well and she’s learning a lot, but she’s finding it challenging to bake with whole wheat flour. I’m totally there! Whole wheat flour is not a one-for-one ingredient in recipes; simply substituting it in lieu of all-purpose flour won’t yield the best results. Unless you have a specific whole-wheat recipe, it’s best to use 1 part all-purpose flour to 2 parts whole wheat flour. If it’s still slightly unpalatable for you to use whole wheat flour, tip the ratio until you like it. Every little bit of whole-grain goodness counts! This recipe is for my real-ingredient-loving friend. I hope you find this every bit as delicious as we do! (P.S. I have another muffin recipe you might like that also uses whole wheat flour!)

2 1/4 c whole wheat flour

1 tbsp baking powder

1 tsp salt

4 tbsp brown sugar

2 tbsp ground flax

1/2 c walnuts, roughly chopped

1 egg

1 c unsweetened almond milk (or cow’s milk)

1/2 c vegetable oil

3 ripe bananas, mashed

1/4 c oats

In a large bowl, sift together flour, baking powder, salt, and sugar; set aside. In a small bowl, lightly whisk egg. Add milk and oil and whisk until well-combined. Pour liquid mixture over flour mixture and gently stir until most of the flour is moistened. Add bananas and walnuts; fold in until thoroughly distributed and no dry flour remains. (Do not over-mix!) In 1/4-c increments, drop batter into muffin cups and sprinkle 1/2 tsp oats on top of each for garnish. Bake at 350 degrees for 20 minutes. Serve hot with a fat smear of butter. Makes 1.5 dozen.


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