Banana Nut Muffins! You can’t go wrong making these delicious treats together. These muffins get my kids to school when packed in their lunch box!
Recipe perfected by Gaby and Gina inspired by Catherine Eliasberg
½ cup vegetable oil
1 ¼ cups all purpose flour (you can substitute gluten free flour), plus move for the pan
6 very ripe bananas
1 teaspoon baking soda
½ teaspoon salt
2/3 cup raw sugar
2 large eggs, lightly beaten
4 Tablespoons flaxseed (optional) Good for you and tastes good too
½ cup walnuts (optional)
1- cup granola Homemade (see attached recipe)
Makes 24 mini muffins or 12 large ones or one cake
Pre heat oven to 350°. Spray the cups of the muffin pan with a little non-stick spray, and sprinkle with flour, shake pan to remove excess flour or use paper muffin cups.
Peel the bananas, mash them in a large bowl with your hands for some messy fun, and then beat them well with an electric mixer. Don’t expect absolute smoothness; there will always be a few lumps. Set aside
In a small bowl, combine the flour, baking soda, and salt. Add the sugar, oil, eggs, granola and walnuts to the bananas and mix well. Add the dry ingredients to the bananas and stir until the batter is thoroughly blended.
Spoon the batter into the muffin cups about two-thirds full.