Banana Walnut Muffins

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I normally make banana nut bread or muffins without using graham crackers, but I had some on hand from making s’mores. They happened to have a recipe on the back of the box I wanted to try out. I had to swap out the eggs and milk but that was easy, and I added some of my favorite baking spices.

The walnuts are optional, but I find a banana muffin or bread lacking without the chopped nuts inside. Pecans and almonds can be swapped out if you don’t have walnuts on you.

What’s your favorite muffin? Is it a popular one like blueberry or banana nut? Let me know in the comments below.

Thanks for reading,

Jessica

Banana Walnut Muffins

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Yield: 12 muffins

Author: Jessica Morton

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

• 16 Nabisco Graham crackers, finely crushed (about 2 and 2/3 cups. Make sure to get the traditional crackers and not ones that have milk or honey in them)
• ¼ cup organic coconut sugar (organic cane sugar will work too)
• 2 TSP baking powder
• 1 TSP Trader Joe’s Pumpkin Pie Spice
• ½ TSP Nutmeg
• ½ TSP cinnamon
• 1 flax egg (1 TBSP flaxseed meal and 2 ½ tablespoons of water, mixed well and set to thicken)
• 1 cup plant based milk (I like oat or cashew)
• 2 TBSP maple syrup
• 2 fully ripe bananas, mashed
• ½ cup chopped walnuts (¼ for batter and ¼ for garnish)

Instructions

1. Heat oven to 400° F
2. Mix flaxseed meal and water together well and set aside. Stir every couple of minutes to make sure it is getting thick. It should take about five minutes.
3. Take the graham crackers and smash them into fine crumbs. You can out these in a stasher reusable bag and take a rolling pin to the bag by rolling it back and forth. If you don’t have a stasher bag, you can use a plastic sandwich bag if that’s what you have. There should be no large pieces left.
4. Combine graham crumbs, cane sugar, baking powder, and spices until mixed well. Mix all remaining ingredients (only use ¼ cup of walnuts in the batter. Save the rest for the top of the muffins) in a large bowl. Add graham mixture, stirring well until moistened.
5. Spoon into 12 silicone lined muffin cups; top with walnuts.
6. Bake 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for five minutes. Move to wire rack and continue to let cool.
7. Keep in sealed container for up to a week. Serves 12.

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