Hutama Kitchen

She loves to cook, and this is an easy recipe for her to make by herself. Kids are not the only ones who love Pizza Nibblers. It tastes like a fresh

Hello lovelies and happy holidays!  I hope that you are enjoying a calm and peaceful season and that today brings with in minimal stress and worry.  There are only two days until Christmas (or one, depending on when you’re reading this!) and I’m ready for some good food and good company.

We will be eating so much rich food over the next two weeks, I thought we could use something simple, healthy and delicious for breakfast.  Enter this banana walnut muffin.  It’s made with whole wheat flour for a good source of fiber and walnut oil which is packed full of heart healthy fats (and amazing flavor).

Whip up a batch of these muffins and everyone will be your new best friend.

One Year Ago: Brownie Cupcake Sundaes
Two Years Ago: Peanut Butter Rice Crispy Treats
Three Years Ago: Candied Orange Peels

Banana Walnut Muffins

Adapted from Martha Stewart Living

2 ripe bananas, mashed with a fork
1/2 cup light brown sugar, packed
3 tablespoons walnut oil
1 egg yolk
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup plain Greek yogurt
1/2 tablespoon vanilla extract
1/2 cup chopped walnuts, toasted

Preheat oven to 350 ºF. Line 12 muffin tin cups with cute paper liners.

Combine mashed bananas, brown sugar, walnut oil and egg yolk with a hand mixer on medium speed, until smooth.  Add flours, baking powder, baking soda and salt. Mix on low until flour is incorporated. Add yogurt and vanilla extract and beat until smooth.  Stir in walnuts.

Add 1/2 cup batter to each muffin liner, sprinkle the top with a few chopped walnuts.  Bake for 18-20 minutes, or until golden brown and a toothpick poked in the middle of a muffin comes out clean (with only crumbs clinging to it).


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