This was the first item I made for the blog post-wedding. Ryan and I were invited to a little brunch get-together and I decided to try these out.

These banana nut muffins taste a lot like banana nut bread, but in individual portion sizes (a good thing for many of us who know and love banana nut bread). They’re made even better by being part of the “quick bread” family, needing no yeast.

These muffins were moist and not too banana-ish. I used chopped almonds instead of walnuts, and half wheat flour, half white flour.

Ingredients:

• 1/4 c plus 2 TBS butter, melted
• Nonstick cooking spray, for muffin tin
• 2 ripe bananas
• 1 c whole wheat all-purpose flour
• 1 c all-purpose flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 2 eggs
• 2 egg whites
• 1/2 c sugar
• 1/2 c brown sugar
• 1/2 c chopped almonds

Instructions:

1. Preheat oven to 350 degrees F. Prepare muffin tin with nonstick cooking spray.
2. Mash the bananas using a fork. In large bowl, stir together flour, salt, baking soda, and baking powder. In another bowl, combine sugar, brown sugar, butter, eggs, egg whites, then pour the mixture into flour mixture. Add nuts and bananas. Fold just long enough to moisten flour mixture.
3. Using an ice cream scoop or large spoon, scoop mixture into muffin tins, about 2/3 of the way full.
4. Bake for about 25 minutes, or until a toothpick comes out clean.