Bakery Style Banana Walnut recipe Muffins
Banana Walnut Recipe Below ↙️
Makes: 1 dozen
🐺1-1/2 C. white wheat flour
🐺1/2 C. all-purpose flour
🐺1 tsp. baking powder
🐺1 tsp. baking soda
🐺1/2 tsp. sea salt
🐺1 tsp. cinnamon
Bowl 2/Stand Mixer:
🐺2-3 medium bananas, ripe + smashed (1 to 1-1/4 C)
🐺2 TB coconut oil
🐺8 oz. drinkable yogurt, such as Siggi’s whole milk (sub with 1/2 C. greek yogurt + 1/2 C. milk)
🐺1/4 C. brown sugar stevia blend
🐺1/4 C. stevia powder
🐺1 tsp. vanilla extract
🐺3/4 C. walnuts, chopped
🐺1/4-1/3 C. oats (optional, for topping)
Preheat oven to 350. Prep muffin pan with cupcake liners or lightly spray muffin wells with neutral oil.
Whisk together all ingredients from Bowl 1; flours, baking powder + soda, salt, cinnamon.
In a stand mixer or with blender, cream bananas, coconut oil, + sugars until lump-free and smooth, on med-high speed. Add the whisked egg, yogurt, and extract. Blend until fully incorporated.
Slowly add dry ingredients from Bowl 1 into Bowl 2, using a large spoon or rubber spatula to mix by hand. Stir until fully incorporated and lump-free, but careful not over mix.
Scoop out even portions into cupcake liners or muffin tins. Should be 3/4 full. Top with walnuts + oats. Bake in the center rack for 17-20 mins, until center comes out clean + springs to touch.
Cool tray on a wire rack for 10-15 mins, then transfer muffins directly to the wire rack. Cool completely.
Cook Also: Easy Low-Carb Turkey Burgers Recipe