the words “banana nut muffin” remind me of a very specific muffin that i used to eat a LOT when i was a lot younger. the big muffins that came in a 3 pack and were topped with walnuts — i used to eat those for breakfast, at volleyball tournaments, any time. they were so sweet and dense, & when i saw this SIMPLE MILLS banana mix, i knew i had to try my own version of banana nut muffins!! these are perfectly dense but still light, filled w/ walnut pieces & sweet n light banana flavor, i could go on. here’s how to make them!
you’ll need one box of the SIMPLE MILLS banana bread and muffin mix. i get mine at whole foods, but they also now carry it at mariano’s & other stores, too! i didn’t follow the ratios on the back of the box, because i wanted to add more bananas!! so i adjusted the other mix-ins accordingly, & out came a perfectly-textured muffin!! HAPPY.
first, i mix the wet ingredients together with a mixer so that everything is smoothly combined ~ bananas, coconut oil, water, eggs, vanilla extract. once combined, add in the SIMPLE MILLS banana mix, and combine well.
once the dry mix is incorporated into the wet mixture, use a spoon or spatula to fold in walnuts + chocolate chips, if using!!
drop 1-2 tbsp of batter into each individual muffin cup. bake on 350F for ~18-20 minutes or until a toothpick inserted comes out clean!!
store in refrigerator for 5-7 days or freeze for later!! ENJOY!!
banana nut is back!
INGREDIENTS » 
› 1 box SIMPLE MILLS banana muffin / bread mix
› 2 eggs
› 3 tbsp coconut oil, melted and cooled
› 3 tbsp water
› 2 ripe or overripe bananas
› 1 tsp vanilla extract
› 1/3 cup walnut pieces
› 1/3 cup EnjoyLife mini dark chocolate chips
HOW TO MAKE »
- set oven to 350F.
- mix the wet ingredients together with a mixer ~ bananas, coconut oil, water, eggs, vanilla extract.
- add in the SIMPLE MILLS banana mix, & combine well.
- use a spoon or spatula to fold in walnuts + chocolate chips, if using!!
- drop 1-2 tbsp of batter into each individual muffin cup, lined or greased.
- bake on 350F for ~18-20 minutes or until a toothpick inserted comes out clean!!
*store in refrigerator for 5-7 days or freeze for later!! ENJOY!!
rachel tiedmann 