| INGREDIENTS | |
|---|---|
| 1 cup canola oil | |
| 1 cup sugar | |
| 3 eggs | |
| 1/2 cup buttermilk | |
| 2 cups bananas, mashed | |
| 1 teaspoon vanilla | |
| ------ | |
| 1 1/2 cups flour, regular | |
| 1 1/2 cups whole wheat flour | |
| 1 teaspoon baking soda | |
| 1 teaspoon salt | |
| ------ | |
| 1 + 1/2 cups walnuts, coarsely chopped, divided | |
| 1/8 cup honey | |
DIRECTIONS |
|
|---|---|
| - Preheat oven to 375 degrees F. Grease muffin pans. (Recipe will make 18 medium muffins.) Mix oil and sugar together in a large mixing bowl. Add eggs one at a time, mixing well after each addition. Blend in buttermilk, banana and vanilla | |
| - Sift flours, soda, and salt together; add to wet mixture. Stir in 1 cup of coarsely chopped walnuts. | |
| - Mix 1/2 cup coarsely chopped walnuts and honey. | |
| - Pour batter into prepared pans. Place walnuts with honey on top of the batter. Bake about 30 to 35 minutes at 375 degrees. | |
| - Cool about 10 miutes, then remove from pans and cool on wire racks. | |
| To lower sodium, reduce salt to 1/2 teaspoon. |
| Vitamin A | 9% |
| Vitamin C | 73% |
| Calcium | 43% |
| Iron | 122% |
