Last night was unusually productive. I went grocery shopping on the way home from work, went for a 5k run, experimented with a new recipe for dinner, sent some important emails, and made these banana nut muffins. I know there are some super-moms out there that could do all this in their sleep with one eye open before breakfast, but for me it was an accomplishment. And it was all worth it in the end. David and I had fun critiquing dinner and debating the best way to improve it, and this morning's breakfast of banana-filled goodness was equally enjoyable. I like knowing that we can have a "treat" for breakfast that I still feel good about.
Makes 1 Dozen Muffins
- 3 ripe bananas (mashed)
- 1/3 cup apple sauce
- 1/4 cup maple syrup
- 1/4 cup coconut oil (or substitute)
- 1/2 TBS molasses
- 1 cup spelt flour
- 1 cup all-purpose flour
- 1/2 TSP salt
- 1 TSP baking soda
- 1/2 TSP nutmeg
- 1/4 TSP cinnamon
- 1/4 TSP allspice
- 3/4 cup walnuts (chopped)
- Pre-heat the oven to 360F.
- In a bowl, whisk together the wet ingredients (bananas, apple sauce, maple syrup, oil, & molasses).
- In a large mixing bowl, combine the flour (both), salt, baking soda, nutmeg, cinnamon, and allspice. Add the wet mixture and stir until combined but still lumpy. Fold in walnuts.
- Spoon the batter into muffin tins (nonstick, with liners, or oiled).
- Bake for 15-18 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
- Let cool slightly & enjoy!
I don't like the idea of eating birthday cake for breakfast, but these filling little muffins definitely don't fall into that category. They're hearty enough to last you until lunch without being very sweet. Even when making this recipe last night, I was a stingier on the oil and maple syrup than listed above, and they still turned out pretty great. Omit the walnuts if preferred.
If desired, serve warm/reheated with vegan butter or jam.