Yummy Banana Muffins



These perfectly delicious whole-grain muffins are moist and tender, made with heart-healthy nuts and no refined fats.  What more could you ask for?  A great solution for all those spotted bananas, and you’ll be hard pressed to eat just one!


Yummy Banana Muffins

Servings:  12 large muffins
Prep Time: 10 -15 minutes
Cook Time: 18-20 minutes
Passive Time: 5 minutes


2 cups mashed ripe bananas -approximately 4 medium bananas

1/4 cup pure maple syrup

1/4 cup date syrup

1/2 cup non-dairy milk

1/2 cup walnuts

2 tbsp ground flaxseed

1 1/2 tsp lemon juice

1 tsp vanilla

Dry Ingredients

2 cups whole-wheat pastry flour –stir before measuring

3/4 cup barley flour –stir before measuring

2 teas non-aluminum baking powder

1/2 teas baking soda

1/2 teas salt

1/4 teas coriander & cardamom *

Optional Ingredients

chopped walnuts


1.  Preheat oven to 375 degrees, and spray a dozen large muffin cups (or 18 medium-sized) with food release.

2  Put some banana chunks into your blender cup and blend, adding as needed until the creamed bananas measure two cups.

3.  Add remaining blender ingredients and continue blending until the nuts are completely creamed. Don’t be tempted to leave them chunky as they are the fat that helps keep the muffins tender.

4.  Combine all the dry ingredients in a mixing bowl and whisk to evenly distribute.

5.  Pour the blender ingredients into the dry and mix just until all is moistened; do not over mix, scoop into muffin cups.   If you desire, at this point you can lightly press some chopped nuts into the top of each muffin.  Quickly put them into the oven.

6.  Bake for 18-20 minutes or until muffins are firm to touch and browning slightly.

7.  Remove from the oven and let stand for several minutes before carefully turning out of muffin pans.


*If you prefer, the coriander and cardamom may be replaced with 1/2 teaspoon of cinnamon or nutmeg.