"Hungry kids and a bunch of overripe bananas were my inspiration for this family breakfast favorite," says Earthbound co-founder Myra Goodman. "I turned those very soft bananas into an incredibly moist and delicious treat that's healthier than most muffins because it's made with whole wheat, flour, walnuts, and only 1/4 cup of heart-healthy canola oil. The vanilla, ginger, and cinnamon create a captivating aroma that will entice everyone to hurry into the kitchen!"
From Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman
Prep time: 0 min | Total time: 0 min | 12 Servings
butter (for greasing the muffin cups or cupcake liners)
whole wheat pastry flour (see note)
1 ½ tsp
firmly packed light brown sugar
whole or lowfat milk
pure vanilla extract
1 ½ cups
mashed very ripe bananas (about 4)
Position a rack in the center of the oven and preheat to 375 degrees F. Butter 12 standard-size muffin cups or line them with cupcake liners.
Place the flour, baking powder, baking soda, salt, ginger, and cinnamon in a large bowl and whisk to combine well.
Place the eggs, maple syrup, brown sugar, milk, oil, and vanilla in a medium-size bowl and whisk to combine well. Add the bananas and stir to combine.
Add the banana mixture to the flour mixture and stir with a rubber spatula until just combined. Fold in the walnuts. Don’t overmix the batter or the muffins will be tough. Spoon the batter into the prepared muffin cups, filling them almost to the brim.
Bake the muffins until they’re golden brown and a toothpick inserted into the center of one comes out clean, 20 to 30 minutes.
Place the muffin pan on a wire rack and let the muffins cool for 10 minutes. Remove the muffins from the pan and serve warm. The muffins taste best the day they’re made. If necessary, you can store them in an airtight container for up to 3 days and reheat them in a microwave for 10 seconds or in a preheated 350-degree oven for 5 to 10 minutes.
Whole wheat flour is more nutritious and has more fiber than white flour because the bran and the germ aren’t removed during milling. However, baking with regular whole wheat flour produces baked goods that are heavier and denser than those made with traditional all-purpose white flour. The good news is that whole wheat pastry flour is becoming more widely available. While it still isn’t as light as traditional all-purpose white flour, it’s close in texture and taste, making it appropriate for baking all but the most delicate pastries, quick breads, and cakes.
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