Tuesday, August 11, 2009

Banana Blueberry Walnut Muffins

If you're like me (and most kids), you love the flavor of walnuts, but not the mouthfeel when they are in baked goods. I'm sure this has been done a million times already. But grounding the walnuts up felt like a minor revelation and it turned out to be yummy to boot!

1/2 cup walnut pieces
1 cup whole wheat pastry flour
1 cup all purpose flour
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking soda

1/4 cup unsalted butter, softened
1/4 cup sugar
3 tablespoons agave nectar
2 large eggs, beaten
1/4 cup plain yogurt
1 teaspoon vanilla extract
2 large or 3 small over ripe bananas, mashed
3/4 cup blueberries, fresh or frozen

Preheat oven to 350 F.

Place the walnuts, flours, salt, cinnamon, and baking soda in the bowl of a food processer. Process for 10-15 seconds. Set aside.

In a large bowl, cream the butter. Add sugar and mix very well. Then add agave nectar (subsitute honey if you need to) eggs, yogurt, and vanilla and mix until combined. Add mashed bananas and stir to combine. Add the walnut and flour mixture and stir again. Fold in the blueberries.

Transfer the batter to a greased muffin pan filling each cup somewhere between 3/4 to just under all the way full. Makes 12 huge or 15 medium muffins. Bake for 15 minutes or until toothpick inserted in center of a muffin comes out clean. Remove from pan and cool on a wire rack. Serve within 24 hours or freeze in an airtight container.

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