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Banana Nuts Muffins With Whole Wheat Flour Recipe

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Do you have ripe bananas at home that nobody wants to eat? Make these banana nuts muffins with whole wheat flour recipe. An exquisite combination of fibers, proteins and minerals. If you find it difficult for children to eat fruits this is a very good option to be successful at it!



Bananas are a fruit that is very common to be bought at home but more common is that they turn black and no one wants to eat them. So we get into this dilemma of what to do with them because we don’t want to throw them away. We know that the situation is not to waste anything. So I bring you this new idea to make some delicious banana nuts muffins with whole wheat flour recipe.

These muffinsare very easy to make. They are on the same scale of preparation that whole wheat loaf cake recipes is their simplicity. I love them because they are like mini cakes. And best of all is that by doing them in this way, in the form of individual portions, you can use different combinations if we would like to do.

This time I combined them with walnuts. The flavor of the bananas in conjunction with the nuts is really exquisite. Although you can choose a bunch of ingredients to replace the nuts if you wish. If you want to make them even more attractive for children, you can use chocolate chips that are also spectacular, they will not be able to resist!

Another very good option to combine these banana muffins are raisins. Because in addition to being incredible, it gives them moisture, improving their texture much more. It could also be some other dried fruit you have. Before adding them to the preparation, try to hydrate them a little with water or some liquor. If they are large, you can cut them into smaller pieces.

Banana Nuts Muffins With Whole Wheat Flour Recipe

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Banana Nuts Muffins With Whole Wheat Flour Recipe

Serves: 12 Prep Time: Cooking Time:
Rating 5.0/5
( 2 voted )

INGREDIENTS

  • Banana puree 200 g / 7.05 oz / ¾ cup
  • Sunflower oil 100 ml / ½ cup
  • Milk 80 ml / 5 ¼ tbsp
  • Eggs M 3
  • Whole cane sugar 120 g / 6 tbsp
  • Whole wheat flour 400 g / 14.11 oz / 3 ¼ cups
  • Baking powder 15 g / 0.52 oz / 1 tbsp
  • Chopped walnuts 100 g / 3.53 oz / 1 cup
  • Lemon juice 1 tsp

INSTRUCTIONS

  1. In a bowl, puree the bananas. Add the lemon juice and mix.
  2. Add the whole cane sugar. Mix.
  3. Add the milk, the eggs and finally the oil. Unite without beating.
  4. Add the whole wheat flour with the baking powder little by little.
  5. Add the chopped walnuts. Mix
  6. Fill up to 3/4 of the muffin tin (or liners) with the mixture.
  7. Bake at 160-180 ºC / 320-356 ºF for approximately 30 minutes or until a toothpick is inserted and it comes out dry.

NOTES

  • White sugar can be used.
  • Whole wheat flours can absorb more or less amount of liquid depending on their brand. Be sure to incorporate liquids gradually.
  • Preheat the oven to the indicated temperature 15-20 minutes before baking.
  • Consume preferably before 3 days.
  • Can be frozen (3 months).
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