Power Banana Walnut Muffins
*UPDATE: I tried them again and added in 1/4 cup avocado oil, 1 tbsp maple syrup, and swapped cane sugar for coconut sugar and they came out insanely moist and delicious!!
*Am I the only one who has one option when it comes to using old, over ripe bananas? I always think about making banana bread, but for some reason it never comes out right (I have said I am not the best baker…). I decided to bake, with no recipe, and bake from the heart. Let me say, I saw the broadway show, Waitress, and was inspired by the songs to bake today, as well as I had time to kill and figured why not? If they’re awful, I can always try again! Thankfully, these not only came out good, but were VERY tasty and so easy! My husband even loved them! *WIN*
I know the basics of a baking recipe include sugar, flour, and depends on the fat added, if any. I decided to skip the butter or oil and go with sugar, flour, eggs, ripe banana, walnuts, baking soda (which helps the muffins rise), vanilla extract, collagen power, and a pinch of kosher salt. The reason I am calling these POWER muffins is because they’re made with healthy alternatives such as organic cane sugar (Not very alternative but I wanted to get rid of the sugar I had, don’t judge me) and cassava flour. I also included a scoop of collagen power. The benefits of collagen is profound: helps with joints and muscles, hair growth, skin, and nails. It also helps with aging. YUP.
I started by adding sugar, 2 cracked eggs, and vanilla extract to a medium sized bowl and whisked. Then, I peeled and diced the bananas and whisked them into the wet mixture. In a separate bowl, I added the dry ingredients: flour, collagen powder, salt, and baking soda. The trick to getting these muffins very airy but moist is to whisk the egg/banana mixture until the batter becomes foamy/bubbly. The bubbles will help expand the muffins and hold moisture, causing the natural layers of the muffin and “bounce” to them. Add the wet into the dry mixture and whisk to blend. Throw in a handful of chopped walnuts and scoop into a pre-greased muffin tin.
Bake at 425 degrees for 11 minutes. I was aiming for 12 minutes, but at around 11 minutes I started to smell them and saw they were golden brown. I cannot wait to hear how you liked these ones, they’re definitely going to be made (and tweaked with) again! NOMaste 🙂
Power Banana Walnut Muffins
- 3 Bananas very ripe
- 2 large Eggs
- 1/2 cup Cane sugar organic
- 1 tbsp Vanilla extract
- 3/4 cup Cassava flour
- 1 scoop Collagen powder
- 1 tsp Baking soda
- 1/2 cup chopped walnuts
Preheat oven to 425 degrees. Pre-grease a standard muffin tin. Set aside
In a medium bowl, crack two eggs and add the 1/2 cup sugar. Mix together with a hand mixer or a whisk. Add in the ripe bananas and vanilla extract. Whisk until mixture forms small air bubbles and looks a little “foamy.”
In a large bowl, add the flour, baking soda, collagen powder, and salt. Mix together.
Pour the wet ingredients to the dry and whisk to combine all ingredients. Add in chopped walnuts and whisk again.
With a tablespoon, scoop and pour batter into each muffin cup, fill with batter halfway to allow room to rise. Bake for 10 minutes or until you can smell the muffins. Let cool for two minutes.