Tuesday, November 15, 2016

Ginger Banana Walnut Muffins

With the holidays right around the corner, I love planning my fun brunch items to share with friends and family. Thanks to the ginger and cinnamon, these muffins fill your house with smells of the season. Serve these warm with butter and you have the perfect sweet treat to add to your holiday spread!




1. Preheat oven to 350. Coat two muffin tins with cooking spray.
2. Whisk the flours, baking soda and salt in a large bowl. Stir in 1 cup nuts.


3. In a separate bowl, whisk the eggs and sugar until combined, then mix in the banana, oils, yogurt, cinnamon and ginger.



4. Add the egg mixture to the flour mixture and stir to combine. Scoop the batter into the prepared muffin tins, then sprinkle with the remaining nuts. Bake for 30 minutes.



5. Cool the muffins in their pans for 5 minutes, then cool them completely on a wire rack.




Ginger Banana Walnut Muffins
Makes 18 muffins

All you need:
2 cups chopped walnuts, toasted
1 1/2 cups all-purpose flour
1 cup spelt flour
2 teaspoons baking soda
1 teaspoon salt
4 eggs
1 1/2 cups brown sugar
4 ripe bananas, mashed
2/3 cup olive oil
1/3 cup coconut oil, melted
1/3 cup plain Greek yogurt
1 teaspoon ground cinnamon
1 tablespoon grated fresh ginger

All you do:
1. Preheat oven to 350. Coat two muffin tins with cooking spray.
2. Whisk the flours, baking soda and salt in a large bowl. Stir in 1 cup nuts.
3. In a separate bowl, whisk the eggs and sugar until combined, then mix in the banana, oils, yogurt, cinnamon and ginger.
4. Add the egg mixture to the flour mixture and stir to combine. Scoop the batter into the prepared muffin tins, then sprinkle with the remaining nuts. Bake for 30 minutes.
5. Cool the muffins in their pans for 5 minutes, then cool them completely on a wire rack.

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