WHOLE WHEAT BANANA CHOCOLATE CHIP WALNUT MUFFINS
What can one do when one's stuck at home in a pseudo-lockdown situation due to Covid-19 and has about 30 bananas at their disposal? Why, bake Banana Bread of course.
(I kid you not when I say my parents went ham and brought back about 30 bananas - this was about half of it).
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Recipe Information
Oven Temperature:
218˚C or 425˚F for the first 5 minutes, then 177˚C or 350˚F for the remaining 15 minutes
Baking Time: 20 minutes
Total Kitchen Time: 45 minutes
Yields: 15 medium-sized muffins
Ingredients
Dry Ingredients:
1 cup Wholemeal Flour
1 cup All-Purpose Flour
1 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1 cup Walnuts or Pecans (Chopped)*
1 cup Chocolate Chips
Wet Ingredients:
1/2 cup Brown Sugar
1/2 cup (or 115g) Unsalted Butter (Softened to Room Temperature)
2 Large Eggs
5-6 Ripe Bananas (Mashed)
1 teaspoon Vanilla Extract
1 teaspoon Kahlua (Optional)
Directions
- Preheat the oven to 218˚C or 425˚F.
- Sift the flour, baking soda, salt and cinnamon into a large bowl and whisk together to mix well.
- In a bowl, mash the bananas together and add in the vanilla extract and Kahlua.
- In a smaller bowl, separate the egg whites from the egg yolks.
- Beat the egg whites until stiff peaks form (for about 5 minutes).**
- Using a handheld mixer or stand mixer, cream the butter and brown sugar together for about 2 minutes.
- Add in the egg yolks one at a time and mix well.
- Add in the banana mixture and mix until combined.
- Slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not over mix.
- Fold the egg whites into the batter.
- Fold in the nuts and chocolate chips (if using).
- Spoon the batter into the prepared muffin pan.***
- You can sprinkle the top of the muffin with chopped nuts.
- Bake for 5 minutes at 218˚C or 425˚C.
- Lower the oven temperature to 177˚C or 350˚F and bake for another 15 minutes or until a toothpick inserted into the centre comes out clean. You do not have to remove the muffins from the oven.****
- Let the muffins cool in the pan for 5 minutes before transferring them to a cooling rack to finish cooling.
Recipe Notes
*For a quick and easy method of getting chopped nuts, I like putting them in a ziploc bag and beating/rolling it out with a rolling pin.
**I like beating the egg whites first before creaming my butter and sugar together. This allows me to use the same handmixer for the entire recipe. The egg whites help make the batter lighter and airier.
***I use the 1/3 measuring cup for scooping my batter into 6-holed muffin pans.
****The initial blast of heat allows the muffins to rise nicely at the very beginning.
Modifications
If baking banana bread instead...
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- Preheat the oven to 177˚C or 350˚F. Follow Steps 1-11. Spoon the batter into a greased rectangular cake tin.
- Bake for a total of 60-65 minutes or until a toothpick inserted into the centre comes out clean.
- At the 30 minute mark, loosely cover the banana bread with aluminium foil and continue baking for another 30-35 minutes.
- Let the banana bread cool in the pan.
Recipe Inspired by/Adapted from:
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