Uday (my husband) loves banana muffins for breakfast. We used to get store bought ones until now. I felt the need to make them at home and make them healthier. I replaced the all purpose flour with oats and coconut flour and substituted refined sugar with fully ripe bananas. I tried multiple combinations and finally decided that this recipe for banana walnut breakfast muffins is the best 🙂 Now, I cannot wait to experiment with other versions of muffins.
When I was in India this summer, I told my friends about the blog and how much I love doing what I’m doing and how it all started. One of my friends thought that my story is amazingly similar to a book she had recently read. I was curious about the book, but did not get a chance to read it myself and I forgot about it until recently when another friend of mine told me the same thing. So I looked up the book, bought it and finished reading it today.
Julie, 30 year old who lives in a tiny apartment with her husband has this typical 9 – 5 job where she feels nothing is working out well. She comes home every day and cooks amazing food to calm down. One day she decides to create a blog and writes about an author Julia who she has admired since childhood. She takes up an insane and challenging target of completing 524 recipes within in 365 days. At first she thinks it is easy but as she proceeds to create more complicated recipes, she faces meltdowns and disheartening situations. And some where along the line she realizes that perseverance, dedication and commitment can work wonders in life. The book’s name is “ Julie and Julia: My year of cooking Dangerously ” I must say, I loved this book so much that I went ahead and watched the movie too. It was very inspiring and left me smiling more than a few times 🙂 Thank you for introducing me to this book.
- 2 Large ripe bananas
- 2 Eggs (at room temperature)
- ½ cup Walnuts, chopped
- ⅔ cup Oat flour
- ⅓ cup Coconut flour
- 3 tbsp Coconut oil, melted
- 2 tbsp Butter, melted
- 1 tsp Baking soda
- 1 tsp Baking powder
- ½ tsp Vanilla extract
- ½ tsp of Salt
- 1 tsp Coconut sugar (Optional)
Makes 6 Muffins
Cook time 20 min
Prep time 15 min
Passive time 30-35 min
- Preheat the oven to 350 F
- In a mixing bowl, add the bananas, eggs, coconut oil, butter and vanilla extract. Mix well.
- Add all the dry ingredients i.e., oats flour, coconut flour, baking powder, baking soda with salt and roughly mix them. ( You do not require a stand mixer for this recipe )
- Fold 1/4 cup of the walnuts in to the batter.
- Grease the muffin tray with butter / coconut oil or you could use the paper liners.
- Divide the batter equally between the number of cups in the muffin tray.
- Powder rest of walnuts and sprinkle on the top of each cup along with coconut sugar
- Bake for 15-20 min ( Baking time varies depending on the type of oven used )
- To check if they are cooked, poke a toothpick in the center of the muffin and it should come clean.
- Allow the muffins to cool down on a wire rack for about 10-15 min.
I generally cover individual muffins with a saran wrap or clingy plastic wrap. They stay fresh easily for 2-3 days in the refrigerator.
If you give this recipe a try, let me know how you like it.
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Happy Tuesday you all 🙂