Banana Nut Bread/Muffins Recipe

We eat these ALL THE TIME!!  They're great for breakfast and as a snack or for dessert.  They are by far one of our favorite muffins, so I usually triple this recipe and freeze 2 dozen of them so that I'm not baking all the time.  :)  (and I would consider this recipe to be a healthier alternative to your typical banana bread)


Ingredients:  (I added in the "mix" marks so that you can see what goes in for each step easier when you make this.. that's always one of the hardest parts of baking to me is keeping the ingredients grouped together between stirs/mixes  :)

Very ripe bananas are best!
I used these to make 3 batches.

• 2 eggs
• 1/3 cup sugar* (or 1/3 cup sugar in the raw)
• ------------mix-------------
• 1/3 cup applesauce
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 3 tablespoons milled flax seed (this is replacing your oil)
• 2 medium/large ripe bananas (smashed)
• ------------mix-------------
• 3/4 cup whole wheat flour
• 1 cup all purpose flour** (or 3/4 cup white whole wheat flour)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 heaping*** teaspoon cinnamon
• 1 heaping teaspoon all spice
• ------------stir-------------
• 1 handful bag dark chocolate chips (optional)****
• 1/2 cup walnuts

Directions:

1. In a large bowl (the larger of your two bowls) mix eggs & sugar until combined
2. Add smashed bananas, applesauce, milk, vanilla, and flax seed; mix together
3. In a medium bowl (the smaller of your two bowls) stir together wheat flour, white flour, baking powder, baking soda, salt, cinnamon, all spice
4. Add dry ingredients to large bowl and mix together
5. Stir in chocolate chips and walnuts
6. Bake at 350 F for 20-23 minutes (regular muffins) or 18-20 minutes (mini muffins) or approx 60 minutes if you use a loaf pan. Test if they're done by pushing down lightly on top of muffins (firm = done, mushy = not done) or with a toothpick (if it comes out with dough, it's not done)

Notes:
*I've started using "Sugar in the Raw" in this recipe, and I can't tell a difference.  Same amount as "real" refined sugar.
**I now replace 1 cup of all purpose flour with 3/4 cup white whole wheat flour because it's a little more healthy.  (use less because it's thicker/heavier)  You could try using all whole wheat flour, but I'm guessing it might turn out a little too gummy/chewy.
***When I say "heaping" I mean HEAPING..  :)
****I would suggest using however many of the choc chips as you're comfortable with because a little goes a long way!  For instance, when I triple this recipe, I usually only add 1/2 bag to the bowl.

Helpful pics:

sugar + eggs (notice that I tripled the recipe)

smashing the bananas.. this would be a fun step for kids.. 

(I happen to enjoy this part quite a bit myself :)

wet ingredients all mixed together

final product, ready to bake

my mini muffin pan is "non-stick" but I still have to use a knife sometimes.  I recommend just inserting the knife in 3 or 4 places around the muffin and then on the last insertion popping it up from the bottom with the knife.  works like a charm!

mini muffins (these were not so "mini")

Flash freeze any "extra muffins" by placing them on a cooling rack in your freezer for 15 minutes and then place them in a ziploc to freeze.  This keeps them from sticking together.