The Watched Banana Never Ripens

It always seems as though bananas ripen and then turn brown at a breakneck speed whenever I have been planning to eat them raw.  Of course, it feels the opposite way when I have been waiting expectantly (since last Saturday!) for a pair of slightly green bananas to reach the "very ripe" stage specified in the recipe for today's baking adventure: banana bread muffins.  This recipe (from wholeliving.com) was designed for banana bread but works just fine for muffins as well.




Preheat oven to 350.

Mix the following dry ingredients together:
1/2 cup whole-wheat flour
3/4 cup all-purpose flour
1/4 cup ground flaxseed
3/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda

In a separate bowl, mix the following (adding one ingredient at a time):
1 egg, plus 1 egg white
2 tbsp melted butter
1/2 cup brown sugar
1 1/2 tsp vanilla extract
2 mashed bananas

Slowly mix in dry ingredients.

Stir in 1/2 cup chopped walnuts.

Pour batter into muffin cups or greased muffin pan.
Bake for 25-30 min. or until golden-brown.

For the best taste, serve warm with a sliver or two of butter.