Cinnamon Banana Nut Muffins

Muffins are the epitome of coffee shop food. Every trip to Starbucks tests my willpower to resist the giant muffins in the bakery case. If I’m standing in line, that means I’m already about to splurge on sugary, empty calories; so I avoid the double whammy and rarely ever buy a pastry too. 
But, seriously, how good is a hot steamy latte along side a big old muffin (or doughnut or scone or what ever other your baked good of choice may be)?
So good. That’s the answer I was looking for. 

Unlike the ones at the coffee shop, you don’t have too feel too guilty with these muffins, because they are made in part with whole wheat flour and bananas. Walnuts even add some healthy fats into mix. 

Now let me ask you this- what will you be eating for breakfast this lovely fall Friday?

Cinnamon Banana Nut Muffins
(Adapted from Williams-Sonoma)

Makes 12 standard size muffins

1 cup all purpose flour
3/4 cup whole wheat flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 cup buttermilk
1 cup mashed brown bananas (about 2 bananas)
2 tablespoons canola oil
1 egg
1 teaspoon vanilla
1/2 cup mini cinnamon chips
3/4 cup chopped walnuts

1. Preheat oven to 375 degrees. Spray muffin tin with cooking spray and set aside.
2. In a large bowl, whisk flours, sugar, baking powder and baking soda.
3. In a separate bowl, whisk buttermilk, mashed banana, oil, egg and vanilla. Add wed ingredients to the dry ingredients. Stir until just combined. Gently fold in cinnamon chips. Pour batter into muffin tin wells. Spoon walnut pieces evenly across the tops of each muffin.
4. Bake 15-18 minutes or until toothpick inserted in middle comes out clean. Let cool 10 minutes before removing from pan. Place on cooling rack to finish cooling.


2 thoughts on “Cinnamon Banana Nut Muffins

  1. They look fluffy and perfect! I hate when muffins end up flat- these have a great top. Um…the banana chocolate chip bread at starbucks calls my name…I ignore it- most of the time 😉


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