Our 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’s 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 1/2 cups whole-wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup ground chia seeds
- 2 teaspoons cinnamon
- 1/2 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 3/4 cup 1% buttermilk
- 1 egg
- 1/4 cup canola oil
- 1/4 cup applesauce
- 1/4 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.
Nutrition information (per serving)
Makes 12 servings
Serving size = 1 muffin
Total fat: 16 g
Saturated fat: 1.5 g
Trans fat: 0 g
Cholesterol: 0 mg
Sodium: 310 mg
Total carbohydrate: 23 g
Dietary fiber: 5 g
Sugar: 5 g
Protein: 6 g