



I love to make muffins for breakfast a couple times a week. Whenever I know I'm going to be busy or tired the next morning, it's nice to make muffins the night before.

These muffins are pretty healthy and hearty. They are made with 100% whole wheat, olive oil, and have plenty of walnuts.

Crunchy Banana Bread

2 cups whole wheat flour

2 ripe bananas, mashed

1/4 cup non dairy milk

3 tablespoons olive oil plus extra for oiling a tin

One egg or egg substitute

1/2 cup walnut pieces

1/4 cup maple syrup

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon ground cardamom

Muffin topping

1/2 cup walnuts, chopped well

1/4 cup brown sugar

1/4 teaspoon cinnamon

Preheat your oven to 400F.

Lightly oil a muffin tin.

Mix the flour, baking powder, salt, and spices together. Set aside.

Mix the muffin topping ingredients together. Set aside.

Mix the remaining wet muffin ingredients together, including the walnut pieces. Gently combine the wet mixture with the dry mixture. Pour into your muffin tins and bake for 20-25 minutes.