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Wholemeal Banana (Wal)Nut Muffins
Feb 13, 2009
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8 Comments
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Wholemeal Banana (Wal)Nut Muffins from ChefInYou.com
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I Love using Bananas for Baking as evident from my Low Sugar Banana Muffins and Banana Walnut Bread. I like ti even more with walnuts. For me nothing tastes better than a combination of Banana and Walnuts. That being said, I was amazed to see that I dint have Banana Walnut Muffin posted when I have been making one quite a lot. I find having such treats around help me to avoid reaching for junk foods at the danger time – you know, the time between lunch and dinner. I read somewhere that if this period is not handled right, then that’s where one goes berserk with their dieting strategies!
Anyways I have made these Banana Muffins with wheat flour instead of all purpose flour and it has healthy ingredients for a guilt free gluttony 
It is immensely moist with a crunch of generous walnut pieces. I have used minimal fat.
Method
Add the flour,salt,baking powder, wheat germ together.
Add the wet ingredients together . Mash the bananas with a fork. I do this to get little chunks of banana in my muffin. If you don’t prefer that, mash it in a food processor until smooth.
Mix both of them until well incorporated. Blend in some nuts.
Drop spoonfuls of the batter into lined muffin pans.
Top it off with some nuts and bake in a preheated oven 350F for approximately 30-40 min or until done.
Serve warm. Some tea with this muffin would make you feel all the more good about yourself , the way it does to me.
This is my entry to Roma’s JFI event:Wheat
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Hi
what is whole wheat pastry flour??
can’t I use chapati flour ??
Pastry flour is a relatively low-protein flour. Its the protein in the flour which determines how tender or elestic your baked goods turn out.
For a comparison check:
Bread flour, has between 12% an 13% protein, ( more protein more chewy and elastic the product will be. So Pizzas, Yeast breads even Naan come out perfect with this flour.
Cake flour has low protein 5% to 8% (hence not elastic but produces beautifully tender goodies. Cakes (duh!) come out super spongy.
Pastry flour is between the above two, edging more closer to cake flour at 8% to 9% protein,- so it gives little more body to baked goods yet is tender
If you cant find pastry flour – use cake flour and all-purpose flour in a ratio somewhere between two parts cake flour to one part all-purpose and one part cake flour to one part all-purpose. Or else simply use 2 tablespoon of cornstarch and fill the rest of 1 cup with APF. In this case try the same wheat flour (or chapathi flour…) I havent tried with wheat flour and corn starch combo personally though.
Thanks for updating.Will let you now how it turned out….
Kavya
Hi Anon, Thanks for pointing that out – I had missed out mentioning pastry flour, my bad. I appreciate this. Hope you like these as much as I did
Thanks for your recipe.I have a question,the second line of ingredients says whole wheat..but does not specify..(whether flour or else)
I would like to try the recipe..would be great if you could clarify…
Thank you
Thanks Pavani and Madhu
@Sala, I think with wheat flour things tend to get a bit drier than all purpose flour..so in most of the recipes, I tend to add more wet ingredients than I would use for all purpose..along with little more flavour. Otherwise the taste would be quite bland …Next time you substitute wheat, just add say 1/4 cup extra wet ingredients and more flavouring, depending upon the recipe of course. I hope this helps..
Lovely muffins and its healthy too!
Banana and nuts go so well together. I’ve always wanted to try baking muffins with whole wheat flour, but wasnt sure how theyd taste. So its great to have this recipe. When you bake, do you treat wheat flour the same way you would white flour?
Healthy and delicious..