This is an easy-to-serve variation of my Banana Apple Nut Bread. If you have not yet tried it, apple is a great addition to banana bread (or muffins), and these are now a family favorite. We prefer the cranberry option.
Whole Grain Banana Apple Muffins
Inspired by Olwen Woodier’s Apple Cookbook
2 1/2 medium bananas
1/2 cup brown sugar
2 eggs or 1/2 cup egg substitute
1/3 cup canola oil
1 3/4 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 medium apple, peeled, cored and diced
1/2 cup crushed walnuts
1/2 cup raisins or dried cranberries (optional)
Preheat oven to 350° F, and coat a 12-cup muffin tin with cooking spray.
Combine bananas, brown sugar, eggs or egg substitute, and oil in large mixing bowl.
Blend until bananas are thoroughly mashed and combined with the other ingredients.
Add flour, baking powder, and baking soda to the banana mixture. Stir gently, stopping just before everything is completely moistened.
Fold in apple, walnuts, and (optional) raisins or cranberries, mixing just until everything is incorporated.
Distribute evenly among prepared muffin cups, and bake for 20-22 minutes, until lightly browned.
Remove to a wire rack to cool.
Store in an airtight container at room temperature for two to three days.
© Liesl K. Bohan | SavvyBaker.com