I have finally done it! I have created (sort of) my very own recipe. Let me explain, in terms of baking, I don’t really have any skills, simply because it’s more precise than cooking. Although I love to bake, I cannot say with full confidence that I’ve never not followed a recipe. Sure, I can sub in ingredients and maybe add more of one than another, but that’s adapting a recipe in it’s most basic form. Here, I barely followed the recipe at all, and I feel so proud.
Also, I apologize for the lack of pictures, but as I was just messing around in the kitchen, I honestly didn’t think that my first attempt that not following a recipe would come out so successful. 🙂
These muffins are very healthy, by muffin standards. They do have flaxsee (not a flax egg) for extra healthiness. Also I bought a lot of flaxseed and was trying to figure out where to use it.
This recipe was adapted, in part, from skinnytaste.
Triple Banana Walnut Muffins
- 3 bananas (decent sized, not large, but not too small, preferably very ripe)
- 1 egg
- 2 tbsp canola oil
- 1/4 cup of plain greek yogurt
- 1 tbsp ground flaxseed
- 1/3 cup brown sugar
- 1 1/4 cup all purpose flour
- 1 tsp baking powder
- 1 tsp vanilla
- 1 cup of chopped walnuts
- 1 tsp salt
Preheat oven to 350 degrees F.
Mash bananas in a medium bowl. To that bowl, add 1 egg, oil, yogurt, flaxseed and brown sugar. Mix to combine. Add in the flour and baking powder and mix. Finally, add in the vanilla, salt and the chopped walnuts. Mix all ingredients until well incorporated.
Line your muffin sheet with cupcake liners.
Fill your tins to the top. Mine made exactly 12 muffins. Bake in the preheated oven for about 25 minutes or until toothpick comes out clean and muffins are firm and risen. I started to check mine at 16 minutes (just to be sure, but they still had a bit of cooking to do).