If you are a banana nut bread lover, you must try these muffins.  They are dense, moist, banana-y, and just plain delicious.  I have put my own spin on them to make them healthier and even tastier than the original recipe.  The list of ingredients is perhaps a little longer than most muffin recipes, but they go together quickly, and are definitely worth your time.

As far as I’m concerned, any banana bread or muffin must contain walnuts & be eaten with butter;  preferably the bread is cool enough so that the butter just sits on top so you can really taste it.  There is something special about the flavor combination of sweet banana bread, crunchy walnuts & creamy butter.  Another “must ingredient” for me in these muffins is cacao nibs.  Cacao nibs are one of my favorite ingredients.  As you can see from the package, they are a Mayan Superfood, with antioxidants, iron & magnesium! Don’t expect to snack on them from the package, because they have no sweetening, so aren’t like popping chocolate chips.   I buy these from Amazon:

The original recipe calls for strong coffee & suggests water if you don’t have coffee.  I highly recommend using coffee, even if you are not a coffee drinker, because it adds a layer of flavor that you can’t detect as coffee; it’s just good.  I buy the Starbucks Via packages from Costco when they go on special.

Banana Nut Muffins
Adapted from http://busterbucks.hubpages.com/hub/Worlds-Best-and-easiest-Banana-Nut-Muffins

Wet Ingredients:
2 ripe bananas
1 large egg
1/3 cup melted unsalted butter
1 1/2 tsp vanilla
2 tbsp. strong coffee {you can use water, but I highly recommend the coffee}
Milk, buttermilk or coconut milk-enough to make 2 cups TOTAL wet ingredients {if you use 3 bananas you may only need a few tablespoons; if you use one banana, you may need to add 2/3 cup or more}

Dry Ingredients:
1 1/2 cups whole wheat pastry flour
1/2 cup sugar
1/2 cup flaked unsweetened coconut
1 tbsp. ground flax seed {preferably grind your own from whole flax seeds}
2 tbsp. hemp seeds
2 tbsp. raw cacao nibs
1 tsp kosher salt
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/8 tsp ground nutmeg {I use whole nutmeg, freshly grated on a rasp.  Definitely worth it!}
1 cup broken walnuts

Preheat oven to 350 degrees.  Be sure to put the muffins in a fully preheated oven.

In a small bowl, put all of your wet ingredients-make sure you mash the bananas thoroughly with a fork.  Stir in the egg with the fork, and then add the remaining wet ingredients.

In a large bowl, thoroughly mix your dry ingredients.  I always put the measured baking soda & baking powder in my hand & smash any lumps; it’s not pleasant to bite into a lump of baking soda in your muffin.

Add the wet ingredients to the dry ingredients.  Stir gently {12-14 quick strokes}.  Do not over mix-this will result in tough muffins.  Who wants tough muffins?  There may be a few streaks of flour but that is ok.

Spray your muffin tins with coconut oil spray {or Pam}, or grease them with butter.   Lightly spoon in your batter {don’t pack it in}.  You can fill the tins up to the top.

Put the muffin tin into the preheated oven & bake for 20 minutes {I always start checking at 18 minutes}.  They are done when a toothpick comes out with a few moist crumbs.

Leave the muffins in the tins for 5-10 minutes, and then remove them to a wire rack.  Enjoy with butter!

Here are a few other ingredients I like to use.