Tomorrow is the first day of school! Hooray! I can’t wait to meet all my new kiddos and get to work teaching them all that I can manage to cram into 180 days.
Every year, I bring a bunch of muffins to put in the teachers lounge. The first day of school takes about as much energy as the other 179 days combined, so I’ve got to bring something that will give my coworkers the boost they need. With whole grains, bananas, and walnuts, these muffins should do the trick. Plus, a muffin is the perfect portable snack for that last minute run from the teachers’ lounge to the classroom!
from Williams-Sonoma, Essentials of Healthful Cooking
1 c. unbleached all-purpose flour
3/4 c. whole-wheat flour
1/2 c. sugar (less if your bananas are very sweet)
2 tsp. baking powder
1 tsp. baking soda
1 c. low-fat buttermilk
1 c. mashed ripe banana
2 TBSP canola oil
1 large egg
1 tsp. vanilla extract
1/2 c. walnuts, chopped
1. Preheat oven to 375 degree Farenheit. Spray a standard-sized muffin tin (the recipe will make 12 to 15 muffins) with canola oil spray or use paper liners.
2. In a large bowl, stir together the flours, sugar, baking powder and baking soda.
3. In another bowl, whisk together the buttermilk, banana, canola oil, egg, and vanilla. Pour the wet ingredients into the dry ingredients and stir until just blended.
4. Spoon the batter into the prepared tin, filling each about three-fourths full. (I like to use a standard-sized scoop.) Sprinkle the tops evenly with walnuts.
5. Bake the muffins until they are very lightly browned and a toothpick inserted in the center of a muffin comes out clean, about 15-20 minutes. Let cool in the pan on a wire rack for 15-20 minutes, then turn out and let cool completely. The muffins will keep in a sealed container at room temperature for two to three days or in the freezer for up to two months.