February 5, 2012

Saturdays and Banana Nut Muffins

Lake Coeur d'Alene

 What is a Saturday like in our house? Well this weekend it consisted of waking up and doing some knitting, meeting a gal pal for a small hike on Tubbs Hill in Coeur d'Alene (above pic), vacuum shopping, and watching Inglorious Bastard (good movie but horribly violent) with a mug of hot cocoa. Nothing to spectacular but I think it was a pretty wonderful Saturday.

Almost every year for birthdays and Christmas, my little brother Blayne gets Thor some type of cleaning tool knowing how much Thor likes things clean. He was very happy today.....
Side note---- the clowny window trim was left in the house by the previous owners, I promise you its coming down soon!

Not in chronological order here but.....

Friday I visited Thor at work with some Banana Nut Muffins. They were a hit and since they are whole wheat and vegan and white sugar free, they were a guilt free hit!

Banana Nut Muffins

1 cup (appox 3 medium) mashed very ripe bananas
1/2 cup maple syrup ( can substitute with agave syrup) 
1/2 cup apple sauce
1/4 cup organic canola oil
1/2 tsp vanilla

2 cup whole wheat flour
1/2 cup chopped walnuts
4 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon powder
1/4 tsp nutmeg 

Brown Sugar for sprinkling

1. Preheat oven to 350 degrees.
2. In a medium mixing bowl, combine the dry ingredients.
3.In another mixing bowl add the wet ingredients and mix well by hand or with an electric mixer. Add the dry ingredients to the wet and mix well.
4. Grease muffin tins or insert paper liners into the muffin cups. 
5. Spoon the batter into the cups and fill 3/4 full. Sprinkle tops with brown sugar and a couple of walnut pieces.

6. Bake for 20 minutes, the tops of the muffins should be golden brown. Let them cool for 10 minutes and enjoy these golden treats!

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