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Preheat oven to
375 degrees F (190 degrees C) and place the oven rack in the middle of the
oven. Butter or spray a 12 cup muffin pan.
In a large
bowl combine the flour, baking powder, baking soda, salt, and ground cinnamon
In another large bowl combine the mashed bananas, lightly beaten eggs,
maple syrup, brown sugar, milk, oil, and vanilla extract. With a rubber spatula or wooden spoon, lightly
fold the
wet ingredients into the dry ingredients just until combined
and the batter is thick and chunky. Fold in the chopped walnuts. (The important thing is not to over mix the
batter. You do not want it smooth. Over mixing the batter will yield tough,
rubbery muffins.) Spoon the batter into the prepared muffin tins and, if
desired, place
a slice of banana or dried banana chip on top of each muffin for garnish. Bake
about 18 - 22 minutes or until a toothpick inserted in the center comes out
clean. Place on
a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room
temperature.
Makes 12
regular sized muffins.
Source:
Daley, Regan. 'in
the sweet kitchen'. Random House Canada. Canada: 2000.
Goodman, Myra.
'Food to Live By'. Workman Publishing Company, Inc. New York: 2006.
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Recipe:
2 cups (280
grams) whole wheat pastry
flour
(can use unbleached all purpose flour)
1 1/2 teaspoons baking powder
1/4 teaspoon
baking soda
1/4
teaspoon salt
1/4
teaspoon ground cinnamon
3
large ripe bananas (approximately 1 pound or 454 grams), mashed well (about
1-1/2 cups)
2 large
eggs, lightly beaten
1/2 cup
(120 ml) pure maple syrup (preferably Grade A dark amber)
1/2 cup (105 grams) light brown
sugar
1/3 cup
(80 ml) milk
1/4 cup
(60 ml) canola oil
1 teaspoon pure vanilla extract
3/4 cup
(75 grams) coarsely chopped walnuts or pecans
Garnish:
(Optional)
1 large
banana, sliced or dried banana chips
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