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Banana Nut Muffins
October 6, 2020
The Bananas
I know its time to make Banana Nut Muffins when I have at least 5 overripe bananas sitting in my freezer. You can definitely buy a bunch of fresh bananas and then let them ripen for about a week. However, I grab those lonely bananas that just didn’t get eaten and are past the point of enjoyment in their natural state. I peel them and place the meat of the banana in a freezer zip lock baggie. When it’s time to bake simply put them in the fridge and let them thaw for a few hours or overnight.
Golden Monk Fruit
When shopping for baking supplies I noticed that there were two types of Lakanto Monk Fruit Sweetener -Classic and Golden. I was curious to know what the difference was and if they are to be used differently. What I learned is that Golden Monk Fruit ( ← affiliate link) can be used as a substitute for brown sugar. You are welcome to use Classic Monk Fruit if you don’t have Golden on hand but I thought I would share this tip for your future reference.
Let’s Get Baking!
Ingredients
- 1 cup Amaranth Flour
- 1 cup Buckwheat Flour
- 4 scoops Great Lakes Collagen Powder (<— affiliate link)
- 1 ½ tsp Baking Powder
- 1 tsp Ground Cinnamon – divided
- ½ tsp Baking Soda
- ½ tsp Kosher Salt
- ¼ tsp Ground Nutmeg
- 1 ¼ Cups Walnuts – chopped & divided
- ¼ Cup Honey
- 5 Overripe Bananas – peeled and mashed
- 1 Cup Golden Monk Fruit
- 8 TBS Unsalted Butter – melted & cooled
- 2 Large Eggs – at room temperature
- ¼ Cup Milk
- 1 tsp Vanilla Extract
Instructions
- Preheat oven to 425 degrees. Prep the baking tray with muffin liners.
- Prepare the honey walnut topping: In a small bowl, toss ½ cup of walnuts with ¼ teaspoon of cinnamon and all the honey until well combined and walnuts are evenly coated. Set aside.
- Prepare the dry ingredients: In a medium bowl, whisk together both flours, baking powder, ¾ teaspoon cinnamon, baking soda, salt and nutmeg. Set aside.
- Prepare the wet ingredients: In a large bowl with a handheld mixer, or in the bowl of a stand mixer fitted with wire whisk, beat the bananas with the golden monk fruit on medium speed until well whipped, about 2 minutes. Add in the melted butter, eggs, milk and vanilla extract. Beat well, stopping to scrape down the sides of the bowl as needed.
- Add the dry ingredients to the wet batter and use a rubber spatula to gently fold until everything is mostly combined. Add in the remaining ¾ cup walnuts and fold until all the ingredients are just combined – take care not to over-mix or the muffins will come out dry and dense.
- Spoon the batter into the muffin tins, filling each tin ¾ of the way full. Sprinkle the honey-coated walnuts evenly on top.
- Bake: Transfer the muffins to the oven and bake for 5 minutes. Keeping the muffins in the oven, and without opening the oven door, reduce the oven temperature to 350 degrees F. Continue baking for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean (a few moist crumbs is fine).
- Allow the muffins to cool in the muffin pan for 5 minutes and then transfer them to a wire rack to cool completely.
Enjoy!
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