Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Friday, October 21, 2011

Whole Wheat Banana & Walnut Muffins

By Kerrie
I love muffins.   They are fun and easy to make and the yield is usually at least 20 regular size.   You have enough to enjoy with the family, and extra to share with a neighbor – which is a very neighborly thing to do.  It is a tradition that has gone by the wayside as our society has become increasingly fast tracked.   So, I make muffins.   Use this recipe to make some too and let me know your thoughts….


1 cup all-purpose flour
1 cup whole wheat flour
1 Tablespoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
½ teaspoon salt
3 medium size very ripe bananas
1 stick softened butter
1/2 cup packed brown sugar
2 large eggs
½ cup orange juice
1 teaspoon vanilla
½ cup chopped walnuts
20 – 24 toasted whole walnuts
Brown Butter Frosting  --  see recipe below


First, line muffin tins with muffin papers or grease the tins.

Then, prep the walnuts by chopping them to the desired size.   Set aside.

Now, line a small baking tin with parchment paper.   Place whole walnut pieces, or half pieces on the parchment and bake in a pre-heated 350 degrees oven for 7 to 8  minutes.    When the walnut pieces are nice and warm they are done.   They can go from toasted to burned in just a minute or so.     Set aside

Now, increase the oven temp to 375 degrees F.

Then, to a large mixing bowl add the flours, baking soda, baking powder, salt, cinnamon and nutmeg.   Dry whisk vigorously to distribute the leavens and fluff the flour.     Set aside.

Now, to the bowl of a food processor, add the eggs, softened butter, brown sugar and orange juice.   Run on low until well mixed.

Then, top the wet mixture with the three very ripe bananas (broken) and the vanilla.   Mix on low until smooth and creamy.

Now, pour the wet mixture from the food processor over the dry mixture.   Using an electric mixer, blend together on low until well combined.   Do not over mix.

Then, scrape the sides and lift the bottom.

Now, top with the chopped walnuts.   Using the scraper spoon stir the walnuts into the batter.

Now, using a medium cookie scoop fill each muffin paper ¾ full. 

Place in pre-heated oven and bake for 15 – 20 minutes, or until well risen and firm to the touch.

Remove and place tins on a wire rack to cool for 5 minutes.  Then, remove muffins from tin to continue to cool on the wire rack.

When completely cool, top with a small dollop of brown butter frosting  and then place a toasted walnut over the frosting.

Brown Butter Frosting


1 stick butter
3 cups powdered sugar
3 - 4 Tablespoons cream or milk
1 teaspoon of vanilla

Melt butter in saucepan over medium heat.  Stir constantly and watch closely, until butter just starts to turn golden brown (4 to 6 minutes).  Remove from heat.  Cool completely.

Combine browned butter, powdered sugar and vanilla in small bowl. Beat at medium speed, gradually adding enough milk for desired consistency.

Using the tip of a teaspoon dot the top of each muffin with some of this dreamy frosting.    Then, top with a toasted walnut

Enjoy !!

No comments:

Post a Comment