I’m in a mood today! It seems that I just started out behind this morning and have struggled to catch up ever since. I guess we all have days where we feel like that. I’ve decided to focus on something yummy in the attempt to improve my mood. Comfort food! That ought to do it!
Since I’m so cranky, I’m thinking warm and slightly sweet. Something that just seems to wrap me up in the flavors and wonderful feelings of good things, almost like a soft fuzzy blanket. I’m thinking Banana Nut Muffins! Lots of bananas, nuts and warm spices like cinnamon and cardamom. What else speaks so well of comfort like that, except of course something that includes chocolate in it.
Since I was working to improve my mood, I didn’t want to go the wrong route and eat something terribly bad for me and then be fretting about the calorie intake later which of course leads to weight gain, which in turn will do nothing to help out my mood. In fact, I’m sure that would just make me that much more cranky at this point. So I worked most of the bad stuff out of the recipe. All except the butter! I’m still looking for a suitable replacement for it in this recipe that does not sacrifice the flavor and texture.
I think that you’ll be pleasantly surprised at how yummy these banana nut muffins are and completely happy with how they leave you feeling warm and cared for. I was thrilled that they helped chase away my cranky mood and left me feeling good inside. But then again food seems to have that zen-like effect on me. So the next time you’re in a cranky mood, make up you favorite comfort food recipe or this recipe for Banana Nut Muffins and see if you aren’t left feeling better when you’re done.
Banana Nut Muffins
1 cup whole wheat pastry flour
1 cup all-purpose flour
2 Tbsp. ground flax-seed
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/2 tsp. kosher salt
1/2 cup butter (8 Tbsp.), room temp.
3/4 cup brown sugar
2 large eggs, room temp.
1/3 cup Greek non-fat yogurt
1 tsp. vanilla extract
2 1/2 cups bananas (4 large bananas for me), mashed
1/2 cup chopped nuts (I like walnut or pecan but use your favorite)
Heat oven to 350° F. Either line muffin cups with liners or spray with non-stick cooking spray and set aside.
In a large bowl, mix together the dry ingredients and set aside.
Cream together butter and brown sugar for about 3 minutes with a mixer. Add the eggs, one at a time, beating well after each addition. Add the yogurt, bananas and vanilla, mixing well.
Using a large spoon, gently mix add the dry ingredients and stir just until combined. Do not over mix or the batter will toughen. Fold in the nuts.
Spoon the batter into the prepared muffin tins, filling to about 3/4 full. Do not overfill or the muffins can run out of the pan. Place in pre-heated oven for between 12 to 15 minutes or until a toothpick inserted into the centered comes out clean. Remove from oven and cool muffins on a wire rack.
Serve immediately or store in the fridge up to 7 days. You can also freeze the cooked muffins.
Makes about 24 regular size muffins.
Instead of giving you more muffin recipes, I decided to give you banana ones: