100% Whole Wheat Banana Muffins

Trying to stick with baking some breakfast goodies for the boys to help our mornings go smoother, I tried out these Whole Wheat Banana Muffins I saw on Joy of Baking.  I made half the recipe which gave me 6 muffins.  Since these are 100% whole wheat flour the banana flavour is more muted.  To get the boys excited about them I sprinkled some with some chocolate chips.  The first time I made these Hasan loved them.  The second time I didn't mash the banana as well and he wasn't happy with mushy parts in his muffins.  So next time I will be sure to thoroughly mash the bananas so he has no clue that it's in there.

A side note about the props in the picture: The steel glass belonged to my Dadi (paternal grandmother).  The pocket watch and book were my father's.  We found both when we were going through his belongings back in March.  The pocket watch was in a brown paper bag where he had written where he bought the watch and the price.  I loved the look of the book when I saw it and didn't even open it to see what was inside.  I believe it is a book of poetry.  

100% Whole Wheat Banana Muffins

Adapted from Joy of Baking

Makes 12 muffins

2 cups whole wheat flour

1 1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

3 large bananas, mashed

2 eggs, lightly beaten

1/2 cup maple syrup

1/2 cup light brown sugar, packed

1/3 cup milk *

1/4 cup canola oil

1/2 cup walnuts, coarsely chopped

Preheat oven to 375 F.  Grease a muffin tin or line with paper liners.

In a large bowl combine flour, baking powder, baking soda, salt and cinnamon.

In another bowl, combine bananas, eggs, maple syrup, brown sugar, milk and canola oil.  Gently fold wet ingredients into the dry ingredients until just combined.  Do not over mix.  Fold in the walnuts.  The batter should be chunky.  Divide mixture among muffin cups.  Bake 18-22 minutes or until toothpick inserted in the middle comes out clear.

* If you are making half this recipe, half of 1/3 cup is 2 tbsp plus 2 tsp



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