Skate Rock Jam by Bicicleta Sem Freio |

 

I made a round o’ these last night and, oh man, the delicious, warm aroma of vanilla, banana and walnuts filling the room is something I need more of in my life! One of the best things about making muffins, cakes, cookies et. al, is that they can make a kitchen smell like your own personal artisan bakery. It is wonderful. We ate some of this batch for dessert, straight out of the oven. Sweet, simple and so, so good. Just the thing for slow changing seasons and still-slightly-chilly air.

These muffins are light, moist and full of fibre. Aside from being a delicious way to start the day, making a batch or two is a great way to use up any bananas you have lurking around that might be past their best. What makes these better than any old wholemeal muffin are the bananas and the walnuts.

For many, the banana’s claim to health fame is being a great source of potassium, but bananas are also packed with vitamin B6, which supports your nervous system, as well as helps to convert food into energy. They also bring a good dose of vitamin C, fibre and manganese to the table. Awesome! Walnuts, on the other hand, jump into the mix with heaps of manganese, a good helping of copper, magnesium, protein and good fats, along with omega 3 and 6, folate, fibre, vitamin B6, and a little iron.

This morning I grabbed one of last night’s remains for a quick on-the-go breakfast, which they are absolutely perfect for, especially alongside a cup of strong, smooth coffee.

 

Before You Go Go Banana-Walnut Breakfast Muffins

 

Ingredients:

2 medium very ripe bananas, mashed well
1/4 cup rice bran oil
1 cup raw sugar
2 tsp vanilla extract
1/4 cup soy milk
1 tsp apple cider vinegar
1 1/2 cups wholemeal wheat flour
1 tsp baking soda
1/2 tsp baking powder
1/2 cup chopped walnuts

 

What to do:

Preheat oven to 190 C. Line a muffin tray with paper liners.

Combine soy milk and cider vinegar in a small bowl. Set aside.

Sift flour, baking soda and baking powder into a medium bowl.

To a large bowl, add bananas, oil, sugar, vanilla and soy milk mixture. Whisk briefly to combine.

Add dry mix to wet in several batches, mixing until just combined. Add walnuts and stir through.

Spoon mixture into prepared muffin tray, filling each liner about 3/4 full. Bake for 18-20 minutes, until inserted skewer comes out clean.

Makes 10 – 12 muffins.