Recipe Box

Banana Wheat Muffins

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Tools:

• Standard Muffin Pan
• Dashing Dots or Other Favorite Baking Cups

Ingredients:

For Streusel Topping

• 1/2 cup walnuts, finely chopped
• 2 tablespoons light brown sugar

For Muffins

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 cup firmly packed light brown sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup milk
• 1/2 cup vegetable oil
• 2 eggs
• 3 ripe bananas, peeled and mashed
• 1 cup walnuts, coarsely chopped

Preheat oven to 375°F. Line muffin pan with baking cups; set aside.

For streusel topping, in small bowl, combine walnuts and brown sugar; set aside.

For muffins, in large bowl, combine all-purpose flour, whole wheat flour, brown sugar, baking powder, cinnamon and salt. In separate bowl, beat milk, oil, and eggs. Add to flour mixture all at once; stir just until moistened. Do not over mix. Gently stir in bananas and nuts.

Evenly distribute batter into lined baking cups. Evenly sprinkle streusel topping over each muffin. Bake 18-20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool muffins in pan 5-8 minutes. Carefully remove muffins from pan to cooling rack. Serve warm or cool completely.

Makes about 20 muffins.

Time saving tip: Use medium size ice cream scoop to evenly distribute batter.