There are times when you are craving something sweet, but there is nothing sweet in your cabinets. If you stopped »hoarding« sweets and chocolate as I did, this is actually a very likely situation. Luckily, I normally got everything at home to bake something sweet. Something sweet and easy like these Banana & Walnut Muffins. Mixed together in a few minutes and baked just as quickly. Faster than any delivery service could bring you chocolate… I assume. Definitely cheaper.
Anyway. If you’ve got chocolate and/or candy at home, you probably don’t need these muffins here. You can still make them, of course ;P We rarely have chocolate and stuff like that at home anymore, so these muffins are actually a great option to eliminate the cravings for sweets.
The moment I moved into »diabetic city« all the sweet stuff we normally had in our cabinets had to go. That was several years ago already. Do I miss that stuff sometimes? Yes. Is it ok not to have sweets available all the time? Certainly Yes(ish)! If I want something sweet, I can make something sweet (and probably sugar-free) pretty quickly.
Not everyone has to keep an eye on their blood sugar level or keep track of what they eat all day – but eating less sweet stuff never hurt anybody. Right? Well… unless you are »The Flash« and require a lot of energy because you’re running so extremely fast, burning calories left and right instantly. Just kidding. I am babbling. We should get back to the muffins I guess…
Anyway. The muffins are really easy to prepare and – as I mentioned already – done in no time. BTW I really love the combination of banana and walnut. It’s a match made in heaven I think. If you want to go sugar-free with these muffins you can do that quite easily by replacing the sugar in the recipe with something like xylitol. You will save some calories and your blood sugar level will not be as »jumpy« as it would be with regular sugar.
If you are into sweet but healthy stuff you might want to try my Vegan Raspberry Lamington Energy Balls. So good! And again something that is quite easy to prepare. I guess you can see now that there are a lot of options that can replace a bar of chocolate.
INGREDIENTS / ZUTATEN
(8-9 muffins)
For the batter:
1/2 cup (100g) dark muscovado sugar*
3.2 oz. (90g) butter, at room temperature
1 large egg
1 tsp. vanilla extract*
2 medium very ripe bananas, mashed
1 cup (130g) spelt flour*
1 tsp. baking powder
1/4 tsp. salt
1 tbsp. oat milk (or similar)
1.8 oz. (50g) walnuts, chopped
For the decoration:
0.7 oz. (20g) walnuts, finely chopped
some dark muscovado sugar* for sprinkling
(8-9 Muffins)
Für den Teig:
100g Mascobado Zucker (dunkel)*
90g Butter, Zimmertemperatur
1 Ei (L)
1 TL Vanille Extrakt*
2 mittlere (sehr reife) Bananen, zerdrückt
130g Dinkelmehl (Type 630)*
1 TL Backpulver
1/4 TL Salz
1 EL Haferdrink (o.ä.)
50g Walnüsse, grob gehackt
Für die Dekoration:
20g Walnüsse, fein gehackt
etwas Mascobado Zucker* zum Bestreuen
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 180°C (350°F). Line a muffin tin with paper liners and set aside. Chop the walnuts for the batter and decoration – the ones for the batter a bit coarser, the ones for the decoration quite finely. Set aside.
2. Add the sugar and butter to a large bowl and mix until light and fluffy. Add the egg and vanilla extract and mix until well combined. Mash the bananas and add to the bowl – mix until well combined. In a second bowl mix the spelt flour with baking powder and salt. Add together with the milk to the large bowl and mix until just combined (with a spatula, for example). Add the chopped walnuts and fold in.
3. Divide the batter between the paper liners. Sprinkle with the finely chopped walnuts and sugar and bake for about 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean. Take out of the oven and let cool down on a wire rack.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Muffinblech mit Papierförmchen bestücken und zur Seite stellen. Die Walnüsse für den Teig grob hacken, die Nüsse für die Dekoration etwas feiner. Zur Seite stellen.
2. Zucker und Butter in einer großen Rührschüssel hell und luftig aufschlagen. Das Ei und den Vanille Extrakt dazugeben und gut verrühren. Bananen zerdrücken und zur Schüssel dazugeben und gut unterrühren. Das Mehl mit Backpulver und Salz vermischen und zusammen mit dem Haferdrink zur Schüssel dazugeben, alles nur kurz verrühren (empfehle hier einen Gummispatel). Die gehackten Walnüsse dazugeben und unterheben.
3. Den Teig auf die Papierförmchen aufteilen, mit den feiner gehackten Walnüssen und etwas Zucker bestreuen und dann für etwa 20-22 Minuten backen. Mit einem Zahnstocher testen und die Muffins erst herausholen, wenn dieser sauber herauskommt. Muffins aus dem Ofen nehmen und auf einem Kuchengitter komplett abkühlen lassen.
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Here is a version of the recipe you can print easily.
Print
Easy Banana & Walnut Muffins
- Prep Time: 00:10
- Cook Time: 00:20
- Total Time: 00:30
- Yield: 9 1x
- Category: Muffins
- Method: -
- Cuisine: United States
- Diet: Vegetarian
Description
These muffins with banana and walnuts are super easy to prepare and done in no time. If you are craving something sweet – these are our new best friends!
Ingredients
For the batter:
1/2 cup (100g) dark muscovado sugar*
3.2 oz. (90g) butter, at room temperature
1 large egg
1 tsp. vanilla extract*
2 medium very ripe bananas, mashed
1 cup (130g) spelt flour*
1 tsp. baking powder
1/4 tsp. salt
1 tbsp. oat milk (or similar)
1.8 oz. (50g) walnuts, chopped
For the decoration:
0.7 oz. (20g) walnuts, finely chopped
some dark muscovado sugar* for sprinkling
Instructions
1. Preheat the oven to 180°C (350°F). Line a muffin tin with paper liners and set aside. Chop the walnuts for the batter and decoration – the ones for the batter a bit coarser, the ones for the decoration quite finely. Set aside.
2. Add the sugar and butter to a large bowl and mix until light and fluffy. Add the egg and vanilla extract and mix until well combined. Mash the bananas and add to the bowl – mix until well combined. In a second bowl mix the spelt flour with baking powder and salt. Add together with the milk to the large bowl and mix until just combined (with a spatula, for example). Add the chopped walnuts and fold in.
3. Divide the batter between the paper liners. Sprinkle with the finely chopped walnuts and sugar and bake for about 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean. Take out of the oven and let cool down on a wire rack.
Notes
Have fun in the kitchen!
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