Thursday, January 4, 2018

Banana Nut Muffins (df)

Something I strive for in my daily living
is to avoid wasting food.
So, when bananas get too ripe for snacking on,
I whip them into a quick bread or muffins.
This concoction is dairy-free,
as it uses olive oil instead of butter.
It's also short on sugar,
as the bananas boost the sweetness on their own.
This easy recipe will help you 
use up all those overripe nanners,
so nothing goes to waste.
Don't forget to compost the peels!

Banana Walnut Muffins

1 1/2 C unbleached flour
1/2 t baking soda
1 t cinnamon
1/4 t baking powder
1/4 t salt
3/4 C sugar or sucanat
2 overripe bananas, mashed
3/4 C light olive oil
1 egg
1/2 C walnuts

Combine bananas, sugar, oil and egg in small bowl.
Mix well and set aside.
Add dry ingredients to medium bowl and sift with whisk.
Add wet ingredients and then nuts,
and mix until just combined.
Preheat oven to 350 degrees.
Bake 12-15 minutes (for muffins),
35-45 minutes (for loaf),
turning pan around midway.
Cool on wire rack.
Makes 1 dozen muffins or 1 loaf.

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