After participating a few times now, what I am finding the most challenging is working with ingredients that I really don`t like. Raisin`s were a big challenge for me, and this month`s banana and nutmeg posed an interesting challenge. Neither Mr. Ginge or I are big fan of bananas. I can`t really get over their mushy texture.
I do, however, enjoy them in certain baked goods.
While I will almost always choose a chocolate chip muffin first, banana muffins are also a favourite. C, who I used to worked with in the clothing store, would periodically make banana muffins and bring them in to share. I think that she was the one who got me hooked on banana muffins.
I switched these up a bit by swapping to whole wheat flour and stirring in some tart pomegranate arils, and the end result is a delicious way to start the morning.
Whole Wheat Banana-Pomegranate Muffins
makes 10 muffins
- 3/4 cups mashed, ripe bananas
- 1/2 cup brown sugar
- 1 egg
- 1/4 cup canola oil ( or melted butter)
- 1/4 cup milk
- 1 1/4 cup whole wheat pastry flour
- 1 tsp baking powder
- 1/2 tsp nutmeg
- 1/2 cup pomegranate arils, plus some for topping if desired.
- Preheat your oven to 350° F. Line your muffin pan with 10 liners.
- In a bowl, mix together the banana, brown sugar, egg, oil, and milk. Set aside.
- In another bowl, whisk together the flour, baking powder and nutmeg. Slowly add it to the banana mixture, stirring just until combined ( it’s ok if it’s a bit lumpy). Gently fold in the pomegranate arils.
- Scoop the batter into the prepared pans so that each cup is about 3/4 of the way full. Sprinkle a few arils on the top of the batter if desired. Bake in the preheated oven for 20-25 minutes or until a tooth pick comes out clean.
- Let cool in the pan for 10 minutes, then either or enjoy warm, or transfer to a wire rack to cool completely.
Don’t forget to click the link to check out more great Banana and Nutmeg recipes!