Banana and Walnut Whole Wheat Muffins

Recipes

Sometimes I take a picture of something I have made, and I think to myself “this is it!”, the photo that is going to make me a star. My Pinterest following will explode, and my blog will never be the same again. However, I have learned that part of a being a blogger, is that you never know when a post is going to interest someone.

Instead, this post (the one you are reading right now) is my most popular Pin! This picture was definitely not one of my best moments, but this recipe is pretty damn good, so I can see why!

These whole wheat banana and walnut muffins are an easy way to get you on your way to your full serving of whole grains without having to eat cardboard bran cereal. The whole wheat flour not only increases the nutritional profile of the muffins, but it gives a slightly nutty flavor. Protein powder helps fuel your recovery, and three whole bananas reduces cramps and assists with the absorption of calcium; making your bones even stronger!
Enjoy these super muffins as a breakfast treat, or as a late afternoon pick me up. Whenever you decide to try them, you can do so feeling less guilty as you are on your way to helping your heart be healthy, and stabilize your metabolism! If you are looking for a pancake recipe using bananas, check out my Hearty Greek Yogurt Pancakes, my post popular recipe, that has been featured in the Meatless Monday E-Cookbook!

I hope you enjoy these muffins as much as I do! They are a favorite of mine, and hopefully will become yours too!

Banana Whole Wheat Walnut Muffins are a favorite of elite runner Tina Muir
Banana and Walnut Whole Wheat Muffins
Serves 12
Ingredients
115g whole wheat flour
40g protein powder
70g plain flour
2 tsp baking powder
1 tsp bicarbonate soda
½ tsp salt
5 ½ tbsp butter, melted
1 egg
3 bananas, mashed
1 ½ tbsp whole wheat flour
40g cup brown sugar
¼ tsp cinnamon
1 tbsp butter
50g walnuts, broken into pieces, leaving a few whole for decoration on top
Instructions
Preheat the oven to 190 degrees. Grease, or place muffin cases into a muffin pan.
Stir together the flours, protein powder, baking powder, baking soda, and salt together in a large bowl.
In a small bowl, combine the 1 ½ tbsp flour, brown sugar, and cinnamon. Chop up the butter into small chunks and rub with the cinnamon mixture to create a breadcrumb consistency, put aside.
Mix the mashed banana, melted butter, and egg in another bowl. Stir well to combine completely. Pour the banana mixture into the flours/protein powder mixture and stir until just combined. Add the walnuts and stir just enough to distribute the walnuts evenly.
Scoop the mixture into the prepared muffin pan, filling almost to the top.
Sprinkle the cinnamon crumb mixture onto the top of the muffins.
Cover with aluminum foil for the first 10 minutes, remove the foil, and allow to cook for another 8-12 minutes. They will be golden brown, and a toothpick inserted into the center should come out clean.
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