Whole Wheat Banana-Nut Muffins
These muffins make a great breakfast or afternoon snack!
4 Tbsp. unsalted butter, softened (1/2 cup)
3/4 cup brown sugar
4 ripe bananas, mashed
1/3 cup plain whole-fat yogurt
1 tsp. vanilla
1 1/4 cups whole wheat pastry flour
1/4 cup ground flaxseed
1/2 cup walnuts, chopped or broken into pieces--check for shell bits
3 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. baking soda
1/4 tsp. baking powder
Preheat oven to 350° F. In the stand mixer or mixing bowl, cream the butter (softened, either by letting it sit out on the counter for awhile or by microwaving in a glass dish for about 30 seconds) and brown sugar until creamy, about 5 minutes.
Peel the bananas and break each one into pieces (if you're using a stand mixer) or mash on a plate with a fork (if you're using a mixing bowl). Mix until combined.
Crack the eggs into a small bowl and beat gently with a fork. Then add to the butter mixture. Add the buttermilk and vanilla, stirring to combine.
Measure the flour, cinnamon, salt, baking soda, and baking powder into your sifter. Sift about half of the dry ingredients into the butter mixture, then stop and gently stir to combine. Repeat. Chop or break the walnuts up into pieces, then fold into the batter by hand until just mixed in.
Line your muffin tin with paper liners, or grease with butter if you don't have any. Fill each cup with about 1/3 cup of batter. Bake for about 18-20 minutes, or until a toothpick inserted in the muffins comes out clean.