Banana Spice Muffins
1 C. whole-wheat flour (I used WW pastry flour, a finer grind)
¼ C. all purpose flour
2 tsp. baking powder
pinch salt
1 tsp. cinnamon
¼ tsp. nutmeg
¼ C. packed brown sugar
¼ C. olive oil
1 egg, beaten
½ C. soymilk or regular milk
zest of 1 orange
2 medium ripe bananas, mashed well (I food process mine and they’re soupy)
¼ C. rolled oats
¾ ounce (scant ¼ cup) chopped hazelnuts
- Preheat oven to 400°
- Combine first 7 ingredients (WW flour through sugar) in a bowl.
- In a separate bowl (I used my Kitchenaid here) combine olive oil, egg, soymilk, zest and banana.
- Pour the dry ingredients in with your wet ingredients and mix until it just comes together. Don’t overmix, it makes rubbery muffins.
- Place muffin liners inside your muffin tin and quickly spray each one with non-stick spray. Spoon the batter into your liners. Each muffin will be a little over ¾ full.
- Combine the oats and hazelnuts and sprinkle over all the muffin batter.
- Bake 18-20 min., until the muffins are golden and a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool.
