These scrumptious muffins are packed with natural sweetness, whole grains, and nuts. They are lightly sweetened with pure maple syrup and ripened bananas. A lovely combination for a breakfast muffin. The maple flavor is not very prominent but adds a nice flavor combined with the bananas and walnuts. (You could certainly use honey instead.) They are generously moist with a soft, dense crumb. The maple glaze just adds a little something that makes them extra special.
Banana Maple Walnut Muffins
(by Reeni)(Makes 12)
1 cup Whole Wheat Flour
1 cup All-Purpose Flour
1 tablespoon Baking Powder
1/2 teaspoon Salt
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1 egg
1/3 cup Milk
1/2 cup Sour Cream or Nonfat Greek Yogurt
1 and 1/2 cups Banana, mashed, ripe, about 3 medium
2/3 cup Maple Syrup, Grade B, or Honey
1 teaspoon Maple Extract or Vanilla Extract
3/4 cup Walnuts, chopped
Glaze:
1/2 cup Confectioners’ Sugar
1 tablespoon Maple Syrup
1/2 teaspoon Milk
Dash or two of Cinnamon
1 tablespoon Maple Syrup
1/2 teaspoon Milk
Dash or two of Cinnamon
1. Preheat oven to 400 degrees. Prepare a 12 cup muffin pan by lining it with paper liners or by greasing it.
2. Run a fork through both of the flours before measuring. In a large bowl whisk together the dry ingredients.
3. In a medium bowl whisk the egg and milk together. Add the sour cream, mashed banana, maple syrup, and extract. Stir together.
4. Add the wet mixture all at once to the dry along with the walnuts. Mix just until combined, don’t over-mix or you will get a rubbery muffin.
5. Fill muffin tin generously, almost to the top.
6. Bake for 18-20 minutes or until a toothpick comes out clean. Cool in pan ten minutes. Remove and continue to cool on wire racks.
7. Whisk all of the Glaze ingredients together in a small bowl, adding more Confectioners’ sugar or milk until you get the right consistency. Drizzle generously over top.
