Red Banana Walnut Muffins


Muffins have been getting a bad rap. Being full of sugar and calories. But we make a large batch of muffins almost every week. Packed with fruits and vegetables, some nuts and whole grains, muffins can be the perfect snack. Especially for those, on-the-go moments. I love that they freeze well, which is why I almost always make a extra large batch. Pull a few out in the morning, or defrost in the toaster oven for that instant satisfaction. These red banana walnut muffins are not overly sweet, but insanely moist. 

Here is the recipe for Red Banana Walnut Muffins that I made for The Fruit Company. Enjoy!

Red Banana Walnut Muffins
makes 6 large/12 small

2 cups all-purpose flour (can substitute 1 cup for whole-wheat, I was just simply out)
3 teaspoons baking powder
1/2 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
2 large eggs
3 medium red bananas, mashed (obviously, yellow bananas will do the trick too)
1 teaspoon lemon juice
1 cup coarsely chopped walnuts
1 cup dark chocolate chunks

Preheat oven to 350 degrees and place baking rack in the center of the oven. Grease and lightly flour muffin tin, set aside.

Sift together flour, baking powder and salt in a medium bowl.

Using an electric mixer, beat butter and sugar until fluffy, about 4-6 minutes. Begin adding eggs, one at a time, beating for 1 minute each. Stopping and scraping down the sides of the bowl. Add the mashed bananas and lemon juice. Mix until combined.

With the mixer running on low, all at once add the flour mixture. Mix until almost combined. Using a spatula, now incorporate the walnuts and chocolate chunks.

Fill the muffin tins ⅔ (or ¾ like mine for a larger muffin top) and bake for 45 minutes. Remove from the oven, let cool for 10 minutes, then remove the muffins and continue to cool on a wire rack.