Preheat the oven to 350°F with a rack in the center position. Lightly grease a mini muffin pan; if your pan is glass or stoneware, reduce the oven temperature to 325°F.
In a large bowl, stir together the mashed banana, oil, sugar, eggs, and vanilla.
Weigh your flours; you’ll find their weight by toggling to “ounces” at the top of the ingredient section above. Or measure them by gently spooning them into a cup, then sweeping off any excess. Mix the flours, baking soda, baking powder, salt, cinnamon, and chopped walnuts into the banana mixture.
Scrape the bottom and sides of the bowl and mix again to thoroughly combine the ingredients.
Scoop the batter into the prepared pan. Top the muffins with additional blueberries or your choice of chopped nuts, if desired
Bake for 30 minutes or until tops are browned and a toothpick comes out clean. Also to cool for 10 minutes and enjoy!
Perfect snack or breakfast on the go!
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