It happens almost every week. I buy a bunch of bananas on Saturday (because they are quite possibly the best fruit out there) and have 3-4 left over the following Friday, completely brown. I have nothing against eating a brown banana; they are super sweet, soft, and just as healthy. But, I know that many people can’t get past the look of “old” bananas. Today’s post creates a tasty treat for when those bananas have seen better days.
Chock full of crunchy nuts and soft banana, these muffins (a.k.a. breakfast cupcakes) can be eaten fresh or made ahead and stored in the freezer. You can use either frozen banana or the culprits currently ripening on your counter. To make them even more cupcake-y, “ice” the tops with yogurt or nut butter.
Banana Nut Muffins
- 3/4 cup whole wheat flour
- 3/4 tsp. cinnamon
- 1/2 tsp. baking soda
- 1/8 tsp. baking powder
- 1/4 tsp. salt
- 1 egg
- 2 tbs. oil
- 2 tbs. applesauce
- 1/4 cup honey
- 1/4 tsp. vanilla
- 1/2 cup mashed overripe banana (about 1 1/2 bananas)
- 1/4 cup chopped walnuts (or more)
- 2 tbs. shredded coconut (or more)
- Preheat oven to 350 degrees Fahrenheit.
- Line a 6-count muffin tin with cupcake liners.
- Use a fork to whisk together flour, cinnamon, baking soda, baking powder, and salt in a medium bowl.
- Make a well in the dry mixture, and drop in egg, oil, applesauce, honey, and vanilla.
- Stir the wet mixture and the dry mixture together with a fork. Be careful not to overmix.
- Gently fold in banana, walnuts, and coconut.
- Pour batter evenly into the prepared muffin tins. Bake for 18-22 minutes. They are thoroughly cooked when a tooth pick can be inserted and come out clean.