Preheat oven to 375 degrees
Grease a standard 12-muffin pan or line with paper cups.
Whisk together thoroughly:
1 ½ cups all-purpose flour
½ cup whole wheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
1/8 teaspoon ground nutmeg
2/3 cup coarsely chopped walnuts
Whisk together in a large bowl:
1 large egg
¾ cup packed light brown sugar
1 1/3 cup mashed ripe bananas (2 to 3)
6 tablespoons melted butter or coconut oil
1 teaspoon vanilla
Add the flour mixture and mix together with a few light strokes just until the dry ingredients are moistened. Do not over mix; the batter should not be smooth. Divide the batter among the muffin cups. Bake until a toothpick inserted comes out clean, about 18 minutes. Let cool or 2 to 3 minutes before removing from the pan.
Recipe from The Joy of Cooking.
Notes: You can try substituting different flours for some of the white flour (such as oat flour, spelt flour, etc.) if you’d like a heartier, more nutritionally packed muffin. They will be a bit more dense and dry so be careful not to over bake them. You can also use other nuts in place of the walnuts (pecans, almonds,) and I prefer to use Palm Sugar, Sucanat or Rapadura in place of the brown sugar. I also like to add a handful of raisins. The original recipe calls for using vegetable oil but I recommend butter or coconut oil instead.