Adapted from Bon Appetit Magazine
These muffins are wholesome, moist, light, tender and delicious on the day it is baked, but even more fantastic the next day.
1-1/4 cups WHITE whole-wheat flour (166g)
1 cup oat bran (107g)
1/2 cup organic cane sugar (95g)
1 tablespoon baking powder (15g)
1/2 teaspoon salt (3g)
2 extra-large eggs (112g to 114g)
3/4 cup whole milk OR unsweetened carton coconut milk (170g)
1/4 cup melted coconut oil (57g)
1 teaspoon pure banana extract or pure vanilla extract (2g)
2 medium-size riped bananas, cut vertically in fourths or sixths, then slice horizontally into chunks (282g to 286g)
1/2 cup chopped walnuts or pecans, toasted (57g)
1/2 cup chopped walnuts or pecans, UNtoasted (57g)
Preheat oven to 400 degrees. Position oven rack to the center of the oven. Spray a standard muffin pan with nonstick baking spray or line with paper liners. Set aside.
In a very large mixing bowl, combine the whole-wheat flour, oat bran, sugar, baking powder and salt. Stir well with a wire whisk until thoroughly combined. Make a well in the center with a rubber spatula and set aside.
In a separate small mixing bowl, beat the eggs with a wire whisk. Add the milk and whisk together until blended. Add the coconut oil and vanilla. Whisk together until blended.
Add the milk mixture to the flour mixture. Using a pastry fork or rubber spatula, stir/fold ingredients until most of the flour mixture is moistened. Add banana chunks and the 1/2 cup of toasted nuts. Using rubber spatula to fold everything together just until combined, but do not overmix.
Divide batter into 12 muffin cups. Sprinkle tops with the remaining 1/2 cup of UNtoasted nuts. Bake for 20 minutes. Remove from oven and let cool in the pan for about 5 to 10 minutes.
Remove from muffins from pan to a wire rack to cool completely.
Store muffins in an airtight container and store in the refrigerator. Next day, warm muffins in the microwave for 15 seconds or eaten at room temperature.
Yield 12 muffins