Banana Walnut Muffins
Paper muffin liners, for pan
1 3/4 cups whole wheat pastry flour
1/2 cup oat bran
1 teaspoon Clabber Girl Baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
3/4 cup plus
2 tablespoons fruit juice concentrate or Fruit Juice Reduction
2/3 cup mashed ripe bananas (about 2 medium bananas)
1/4 cup milk
1 large egg white
2 tablespoons canola oil
1/2 cup coarsely chopped walnuts
10 walnut halves, for the muffin tops
Position a rack in the center of the oven and preheat the oven to 350 °. Line 10 standard muffin cups with paper muffin liners.
In a medium bowl, whisk the flour, bran, baking soda, cinnamon, salt, and ginger to mix and make a well in the center. In another medium bowl, using a wire whisk or a handheld electric mixer set at medium speed, beat all the fruit juice concentrate, the banana puree, milk, egg, egg white, and oil until well mixed and frothy, about 1 minute. Pour into the well. Reduce the speed to low and mix just until combined. Do not overbeat. Stir in the walnuts. Spoon the batter into the muffin cups, filling each almost completely full. Top each muffin with a walnut half.
Bake the muffins until a toothpick inserted in the center comes out clean and the tops spring back when pressed with a finger, about 20 minutes. Cool for 2 minutes, then remove from the cups. Cool on a wire cake rack. Serve the muffins warm or at room temperature.
Low Fat and Fruit Sweetened Makes 10 muffins Use quite ripe bananas for this recipe, the riper the better! They should be well-covered with brown spots, or even black, but shouldn't have a sharp, alcoholic odor. Your muffins will only be as good as your bananas. I personally can't imagine that sweet taste of banana without a toasted, nutty crunch to follow. Use paper muffin liners to avoid having the muffins stick to the pan.