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banana nut muffins

ingredients

2 flax eggs (or 2 chicken eggs)

(flax egg recipe)

3~4 bananas
2 cups flour
1 teaspoon salt
1/2 ~ 3/4 cups sugar
1 teaspoon baking soda
1 cup of chopped walnuts

preparation

Preheat oven to 175°C (350°F) and prepare a muffin tin or standalone cups. (If you are using a bare tin, grease it lightly. If you are using paper or silicone cups do not grease them!)
Smash bananas together in a large bowl. Add flax egg and mix together.
In a separate bowl mix together flour, salt, sugar, and baking soda.
Add dry ingredients to the bowl of wet ingredients a little at a time. Mix till batter is consistent.
Fold in chopped walnuts
Fill muffin tin/cups 2/3 of the way full. This recipe usually yields about 10 muffins. If there are empty spaces in your tin, half-fill them water.
Bake in over for about 20~25 minutes, or until a toothpick/chopstick comes out clean after poking your largest muffin.
Enjoy!

notes and nonsense

This is our favorite banana nut muffin recipe that we adapted a little over time. We recently started making it vegan by substituting eggs for flax, and they turn out great. It is a simple bread, nice and moist but with a good tooth. You can really put as much or as little sugar as you like. We are working on a version that uses liquid syrup in place of granulated sugar.

These are pretty quick and easy to make, but if you make them often it is nice to have the dry ingredients all mixed together in a jar so you can just scoop out however much you need for a single batch, and just add the eggs and bananas.

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