Banana Bread Muffins with Walnuts

I did warn you that I was on a muffin kick. And I have to say that these are the ones that started it all.

You see, we have what we like to call a banana mutiny in our freezer. We have about 20 frozen bananas (on a good day) that are just waiting to be used for something good. What could be better than a little banana bread…muffin?

This recipe makes about 12 muffins or 1 loaf of bread. Feel free to do either. We do.

Yields 12

Banana Bread Muffins with Walnuts

10 minPrep Time

25 minCook Time

35 minTotal Time

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Ingredients

  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (or 1 stick) Earth Balance or oil
  • 1 cup sugar
  • 2 eggs
  • 1 cup mashed, very ripe bananas (2 bananas)
  • 1/3 cup soy milk
  • 1 teaspoon lemon juice or vinegar
  • 1/2 cup chopped walnuts

Directions

  1. Preheat oven to 350°F.
  2. Prepare muffin tin (foil or oil) OR grease and lightly flour bread pan. Set aside.
  3. Combine flour, baking soda, and salt in a small bowl. Whisk together.
  4. In a large bowl, cream the Earth Balance (or shortening) and gradually add the sugar.  Mix well.
  5. Add the eggs and bananas and blend thoroughly.
  6. Combine the soy milk and lemon juice, which will curdle a bit.
  7. Slowly and alternately mix in the flour mixture and the soy milk mixture, beginning and ending with the dry ingredients. Blend well after each addition.
  8. Stir in walnuts.
  9. Pour into a pan and bake (MUFFINS: 25 minutes; BREAD: 1 hour), or until bread springs back when lightly touched in the center.
  10. Devour immediately or hide if you want to get some before it is completely gone. Just sayin.
  11. Note: I have tried to use other varieties of "milk" and have found that soy is the only one that curdles.

Allergen Information

Nightshade free, dairy free, and corn free.

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http://emilylevenson.com/recipe-banana-bread-muffins-with-walnuts/

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Written by

Emily Levenson is a change agent. She is adept at creating change in her own life and inspires others to do the same. You can find her creating change on the blog, through the Nourish + Flourish podcast, and within the Propelle community.

2 comments / Add your comment below

  1. These look really good! They aren't soy free though (soy milk!). I've been able to curdle almond milk in other recipes as a buttermilk substitute and that, along with a soy free margarine, would make them MSPI friendly (almond milk does have soy lethecin, which most, but not all, MSPI people can tolerate).

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