Sunday, May 15, 2005

Banana Maple-Walnut Muffins

Banana Maple-Walnut Muffins (Adapted from Food To Live By)

1 cup all-purpose flour
1 cup whole wheat pastry flour (can use all-purpose flour)
1 1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 large eggs
1/2 cup pure maple syrup
1/2 cup packed brown sugar
1/3 cup milk
1/4 cup canola oil
1 teaspoon vanilla
1 1/2 cups mashed ripe bananas
3/4 cup chopped walnuts, toasted

Preheat oven to 375 degrees.

In a large bowl, whisk together flours, baking powder, baking soda, cinnamon, ginger and salt.

In a medium bowl, lightly beat together eggs. Whisk in maple syrup, brown sugar, milk, oil and vanilla. Add bananas and stir to combine. Pour into the dry ingredients and mix just until combined - fold in walnuts.

Evenly divide the mixture between the wells of miniature muffin cups lightly coated with nonstick spray. Place into the oven and bake until the tops spring back when lightly pressed and a toothpick placed in the center comes out mostly clean with a few moist crumbs attached, about 10 to 14 minutes.

Place the muffin pan on a wire rack and let the muffins cool for 10 minutes. Remove from the oven and let muffins cool in the pan for 5 minutes before turning them out to cool completely.

Makes 50 to 60 miniature muffins, depending on pan size.

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