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Wholewheat Muffins with Bananas and Walnuts

Makes 6-8 muffins


  • 1 cup whole wheat flour
  • 1/3 cup brown sugar
  • 1/2 tsp baking powder
  • 2/3 cup walnuts, chopped
  • 1/4 tsp salt
  • 2 medium bananas, sliced
  • 1/4 cup almond milk
  • 1 egg, lightly beaten


  • Preheat oven to 350°F (175°C, gas 4).
  • Combine flour, sugar, baking powder, walnuts, and salt. In a separate bowl, mash bananas with a fork.
  • Add egg and almond milk to banana mixture, then combine dry and wet ingredients. Pour batter into a non-stick muffin pan.
  • Bake for 30-40 minutes, then transfer muffins to a cooling rack. Serve warm.