Banana Maple Walnut Muffins

I make at least two batches of muffins every week for quick on-the-go snacks for my three active children.  Their favorite muffin is an old banana chocolate chip recipe with too much sugar and white flour.  I have tweaked it over time but they notice every single subtle change and it is never the same favorite flavor as the original.  On my quest for a healthier muffin that the kids would actually enjoy and eat, this muffin recipe nails it.  Even my older teenage boy approves, as evidenced by the empty cake stand a day after baking.

These muffins are made moist by the bananas and are sweetened by the maple syrup and a wee bit of honey.  The maple is really not a prominent flavor but helps with the overall natural sweetening.  The nuts add some crunch and texture and as you can see below, the muffins have a nice crumb.  As with any muffin recipe any mix-ins can be added – dried cranberries, dried apricots, etc..

• Bananas are used as the base of the muffin to add moisture and are one of the best sources of potassium – an essential mineral for maintaining normal blood pressure and heart function.
• Pastry flour is ground using the entire wheat berry (germ and bran still intact) and does not impart a strong “wheaty” or “tannic” flavor (like whole wheat).
• Wheat germ is packed with important B vitamins, such as folate, vitamin B1 (thiamin) and vitamin B6. Wheat germ is also high in vitamin E, an essential nutrient with antioxidant properties.
• Wheat bran is a significant source of dietary fiber, but it is also a great source of minerals and some vitamins and provides healthy omega-3 and omega-6 fatty acids