Banana Nut Muffins
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| Fri, 05-20-2005 - 7:43am |
Banana Nut Muffins (Phase 2/3)
2 cups whole wheat flour
1/2 tsp. salt
1 and 1/2 tsp. baking powder
3/4 cup granular Splenda
8 Tablespoons canola oil
2 eggs
3 ripe bananas, mashed with a fork until smooth
1 tsp. pure vanilla extract
1/2 cup fine-chopped walnuts
1/2 cup flake unsweetened coconut, fine-ground*
1-2 T. water (if needed)
Preheat the oven to 350 degrees. Line a muffin pan with 12 paper liners.
Sift together the flour, salt, baking powder and Splenda. In a separate bowl, beat together the oil and eggs with electric mixer - then beat in the mashed bananas and vanilla extract. With spoon, stir the moist mixture into the dry ingredients; do not mix more than necessary. If mixture is too dry, add a small amount of water as needed. Gently stir in the nuts and coconut.
Pour batter into the muffin tin liners. Bake for 35-45 minutes, until nicely browned. These muffins should remain moist, so do not overbake.
* I ground the coconut to a fine consistency in the Cuisinart. I don't like the chewy texture, and this worked well.
This recipe is based on Ellie's banana nut bread recipe with some modifications.
Picture below!

Cathy, these muffins are incredibly GOOD!!!
Maggie,
These look great. Seems like everything I have made with whole wheat flour is always heavy and tough. Do you find that to be true? Would these count toward your starch and sweet treat? I will give these a try.
Pam
Would these count toward your starch and sweet treat?
Pam, I never think this hard.