These sweet, nutty and nutritious Nutty Banana Muffins also have a surprising attribute. They’re full of walnuts and chia seeds, which are a great source of omega-3 fatty acids, a type of heart-healthy fat that has been shown to increase levels of serotonin ― a brain chemical linked to positive mood and well-being.
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We recommend using whole-wheat pastry flour, which is fluffier and less coarse than regular whole-wheat flour.
1 ½ cups whole-wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ cup ground chia seeds
2 teaspoons cinnamon
½ teaspoon cloves
¼ teaspoon nutmeg
¼ teaspoon ginger
¾ cup 1% buttermilk
¼ cup canola oil
¼ cup applesauce
¼ cup white grape juice concentrate
1 packed cup mashed banana (3 small, very ripe bananas)
1 cup chopped walnuts
- Preheat oven to 375°F. Place paper muffin cups in a 12-cup muffin pan.
- In a medium-size bowl, combine first nine ingredients.
- In a separate bowl, mix buttermilk, egg, canola oil, applesauce and white grape juice.
- Add the wet ingredients to the dry ingredients and combine well.
- Fold in the bananas and walnuts. Save a few walnut pieces to top the muffins.
- Pour the batter into the prepared muffin pan (2/3 full). Sprinkle on the reserved walnuts.
- Bake 20 to 25 minutes. Muffins are done when a toothpick inserted into the center of a muffin comes out clean.
Nutritional information (per serving)
Makes 12 servings. Serving size = 1 muffin.
240 calories, 16 g total fat, 1.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 310 mg sodium, 23 g total carbohydrate, 5 g dietary fiber, 5 g sugar, 6 g protein