Winter Warmers: Simple Banana Walnut Muffins

Simple Banana Walnut Muffins are moist and full of spice and earthy walnuts.  Steaming hot from the oven they are the perfect winter treat.

 

Simple Banana Walnut Muffins

During the winter months I find that I make muffins often....okay, like every week.  There is something comforting about having a hot muffins slathered in butter with your morning coffee, hot tea, or a glass of cold milk!  I just love all the cozy feels it gives.  Today we're making a classic, Banana Walnut Muffins.  When I hear that name it reminds me of two places, a bakery that was next to my office that made the best muffins, and Costco's giant banana walnut muffins.  This is a darn good muffin, but it is simple to pull together, and is made all in one bowl. (love that!)

The muffins come out moist and tender and are filled with earthy walnuts for crunch.  A great combination that's hard to beat.  This batch is a small batch of 6-8 muffins so it's a family friendly recipe.  Get your drink of choice ready because hot muffins are on the menu!

Enjoy!

What Ingredients do I need?

 

• fresh walnuts
• a ripe banana - you wants some brown spots on the banana peel
• eggs
• low-fat milk
• canola oil
• all purpose flour
• sugar or sugar alternative if using (for Keto, low carb)
• baking powder
• salt

 

Substitutions and Variations

• Use a combination of white whole wheat flour along with all purpose flour for a more earthy flavor.  (1 cup all purpose and 1/2 cup of white whole wheat flour)

• Make mini muffins or small loaves instead - adjust the cooking time accordingly.  (10-12 min for mini muffins; 30-40 for small loaves depending upon the size)

• Doing a Keto diet or want lower carb? Use an alternative sugar of you choice as a substitute. I like King Arthur's sugar alternative.

• Any addition of dried fruit (raisins, currants, golden raisins, cherries or cranberries) or add-ins (chocolate chips, shredded coconut, walnuts, granola, cinnamon chips) will work.

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is "do not overmix" the batter.  You want it batter to just come together.  Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder.  To test put 1/2 teaspoon into 1/4 cup of boiling water.  If it bubbles, you are good.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big domed muffins.

 

More Muffin Recipes

Strawberry Chocolate Chip Mini Muffins - Lower Carb Version

Pumpkin and Eggnog Swirl Muffins

Apple Cider Doughnut Muffins

Vanilla Chai Muffins

Cranberry Orange Muffins - Small Batch

Mexican Hot Chocolate Muffins

Simple Blueberry Muffins

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Simple Banana Walnut Muffins

make 6-8 muffins

1 large ripe banana, mashed
1 large egg
1/2 c 2% milk
1/4 c canola oil
1 1/2 c flour
1/2 c sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/3 c walnuts, chopped

Preheat oven to 400 degrees.  Spray a muffin tin with non-stick cooking spray and set aside.

In a large bowl mash the banana.  Add the egg, milk, and oil.  Mix together using a spatula to completely incorporate.

Add the flour, sugar, baking powder, salt, and cinnamon.  Stir just until combined.  Do not over mix.  Fold in the walnuts, leaving a few back to place on the tops of the muffins.

Using a scoop, add batter to the individual muffin tins.  Add the remaining walnuts on the tops of each muffin.  Bake 18-20 minutes.  Remove from the oven and allow to cool 5-10 minutes in the tin.  Serve warm or at room temperature.

New Year's Day soup: Simple Pasta Fagioli

Let's start off the year right with a simple healthy Italian soup!  Pasta Fagioli can be made in one pot and uses pantry staples to bring you that winter comfort food we all crave.

 

Simple Pasta Fagioli

Happy 2024!  Starting off the year with good intentions to eat healthy?  That's always a goal of ours and I like to start off with a warm comforting soup.  Pasta Fagioli is a one pot soup that can be completed in under 30 minutes.  It is loaded with beans, pasta, and a thick tomato base.  This particular version doesn't have any meat in it although you can add pancetta if you like.  Serve it with some crusty bread and a salad for a complete meal.

The perfect comfy, cozy meal that healthy to boot!  Make this soup on the stovetop or in the Instant Pot like I've done today.  It will be one that the whole family will enjoy and you'll be coming back for more.

Enjoy!

What Ingredients do I need?

• olive oil
• 2 cans cannellini beans
• dried herbs (bay leaf, basil, parsley, and oregano)
• garlic
• yellow onion
• carrots
• red pepper flakes
• short pasta (small shells, macaroni or ditalini)
• low sodium chicken broth
• tomato sauce

Substitutions and Variations

• Canned beans make this soup easy but you can cook your own beans from dried it you choose.

• Substitute another white bean such as Navy Great Northern White beans.

• Any short or small pasta will work. Macaroni, orzo, or ditalini will all work well.  I used small shells because that was what I had on hand.

• Broth:  I used a low sodium chicken broth for flavor.  To make this vegetarian you can use a vegetable broth.

• Add meat:  you can sauté some pancetta or bacon with the carrots and onions if you like.

Kitchen Tips and Notes

Make sure to rinse your canned beans before adding them to the soup.

Carrots and onions:  I used my small food processor to chop my carrots and onion in to small minced/diced pieces.  This made prep time go quickly.  

Stovetop directions:  Sauté the onion and carrots, then add the beans, broth, water, tomato sauce and spices.  Bring to a boil and turn down to a simmer.  Allow to cook for 15 minutes.  Add in the pasta and cook 8-10 minutes then serve.

Instant Pot directions:  Add olive oil to an instant pot and turn on the sauté feature.  When hot add the carrots and onions and sauté a few minutes until slightly softened.  Add in all the rest of the ingredients including the pasta.  NOTE: add the tomato sauce last and do not stir after adding to avoid any "burn" messages while cooking.  Set the instant pot to cook 7-9 minutes then do a quick release and serve.

Another method is to cook the pasta separate from the soup and add some to a bowl and then add the soup over it.  This keeps the pasta from absorbing all the soup broth as it sits in the soup.  You can store any leftovers separately as well.

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Simple Pasta Fagioli

serve 6-8 

2 tablespoons olive oil
1 cup minced or small diced onion
3 cloves garlic, minced
1 cup minced carrots
2 15 oz cans cannellini beans. drained and rinsed
15 oz can tomato sauce
1 bay leaf
1 teaspoon dried basil1/4 cup dried parsley
1 teaspoon dried oregano
1/2 teaspoon black pepper1/2 teaspoon salt
1/2 teaspoon red pepper flakes 4 cups low sodium chicken broth
2 cups water
1 heaping cup small pasta (about 5-6 oz)

For the Instant Pot:  Add olive oil to the pot and turn on the Sauté function and allow to heat.  Add onions and carrots and cook about 5 minutes until softened and the onion are starting to be translucent.  Add in the garlic and stir.  Hit the cancel feature to stop the cooking.  

Add in the pasta, beans, seasonings, water and broth to the pot. Pour the tomatoes on top. Do not stir it.

Cook on high pressure for 7-9 minutes and do a quick release once the soup has cooked.  Discard any bay leaves and serve.  Top with grated Parmesan if you like.

(see Kitchen Tips and Notes above for stovetop directions)

Brown Sugar Cinnamon Pecan Muffins

Winter muffins with the warm comforting flavors of brown sugar, cinnamon, and pecans.  What could be better than that?

Brown Sugar Cinnamon Pecan Muffins

When the temperature goes down I find that my oven use goes way up.  Lazy Sundays call for brunch and along with the savory dishes I have to have something on the sweet side.  So muffins are my go to breakfast bread.  They come together quickly and you can literally make a different flavor each time.  Plus we get some additional ones to eat on the go during the week.  

I love the combination of cinnamon and brown sugar.  It screams comfort food and with the addition of some chopped pecans we get that nutty crunch in there as well.  The perfect winter muffin!  This makes a small batch of 6 which you can easily double for 12 muffins if you prefer.

Enjoy!

What Ingredients do I need?

• fresh pecans
• cinnamon
• eggs
• low-fat milk
• canola oil
• all purpose flour
• light brown sugar or brown sugar alternative if using (for Keto, low carb)
• baking powder
• salt

Substitutions and Variations

• Use white whole wheat flour in place of the all purpose flour

• Make mini muffins or small loaves instead

• Doing a Keto diet or want lower carb? Use an alternative sugar of you choice as a substitute. I like King Arthur's sugar alternative.

• Any addition of dried fruit (raisins, currants, golden raisins, cherries or cranberries) or add-ins (chocolate chips, shredded coconut, walnuts, granola, cinnamon chips) will work.

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is "do not overmix" the batter.  You want it batter to just come together.  Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder.  To test put 1/2 teaspoon into 1/4 cup of boiling water.  If it bubbles, you are good.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big domed muffins.

·        More Muffin Recipes

·        Strawberry Chocolate Chip Mini Muffins - Lower Carb Version

·        Pumpkin and Eggnog Swirl Muffins

·        Apple Cider Doughnut Muffins

·        Vanilla Chai Muffins

·        Cranberry Orange Muffins - Small Batch

·        Mexican Hot Chocolate Muffins

·        Simple Blueberry Muffins

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Brown Sugar Cinnamon Pecan Muffins

Makes 6

1 egg
1/2 cup 2% milk
1/4 cup canola oil
1 1/2 cups all purpose flour
1/2 cup brown sugar or brown sugar substitute
2 teaspoon baking powder
1/2 teaspoon salt

1/2 teaspoon ground cinnamon
1/4 - 1/3 cup chopped pecans 

Preheat oven to 400 degrees. Spray a 6 well muffin tin with non-stick cooking spray and set aside. 

In a large bowl add the egg, milk, and oil. Mix together using a whisk.

Add the flour, brown sugar, baking powder, salt, and cinnamon.  Stir just until combined.  Do not over mix.  Fold in chopped pecans.

Using a cookie scoop, add batter to a muffin tin to make 6 muffins.  Bake 18-20 minutes until golden brown. Remove from the oven and allow to cool 5-10 minutes in the tin. Remove from the pan and serve.