1-1/3cupsmashed, very ripe bananas (about 2 to 3 medium)
Preheat the oven to 375F degrees. Coat a 12-cup muffin pan with cooking spray or line with paper cupcake liners.
In a medium bowl, whisk together the flours, baking powder, baking soda, salt, and nuts.
In a large bowl, stir with a whisk or beat with an electric mixer until well combined the light brown sugar, canola oil or melted butter, eggs, bananas and teaspoon vanilla extract.
Stir the flour mixture into the banana mixture until just combined. Do not over mix; the batter shouldn't be smooth.
Divide the batter equally among the muffin cups. I like to use an ice cream scoop for this.
Bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, usually about 18 to 20 minutes.
Cool the muffins in the pan for a few minutes and serve warm, or remove them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 2 days.
Recipe Variations:Chocolate Chip Coconut Banana Muffins: Add 1/2 semi-sweet chocolate chips and 1/2 cup coconut instead of the nuts.Banana Pineapple Nut Muffins: Add 1/2 cup well-drained crushed pineapple into the banana mixture and replace the walnuts with pecans or macadamia nuts.Serving size: 1 banana walnut muffin8*SmartPoints (Green plan)8*SmartPoints (Blue plan)8*SmartPoints (Purple plan)4*PointsPlus (Old plan)
Banana Nut Muffins Recipe
Amount Per Serving (1 banana nut muffin)
Calories 137Calories from Fat 70
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.