One night i had a dream about banana muffins, and I still have no idea why.  It’s just so random.  Maybe because I was thinking about the overly ripe bananas I had sitting in the refrigerator (to keep away the fruit flies), or my inner fatty was dying to come out. I’ve made banana bread and muffins before, so I figured I’d attempt to make a healthier version since I had some hemp seed and flax seed from Vitacost that I’ve been adding to my smoothies whenever I make them.



FYI: If you have trouble with constipation, hemp seed helps smooth everything right out.  Trust me!

If you’re allergic to baking, don’t worry because this recipe is fool proof.  My mini me even helped me make it.

Here’s what you’ll need

1/2 Cup Sugar in the raw
8 tablespoons salted or unsalted butter at room temperature (I used salted since that’s what I had)
2 large eggs
3 ripe bananas
1 tablespoon of milk (mini me dropped another tablespoon of water in it. It came out fine.)
1 teaspoon of ground cinnamon
1 cup whole wheat flour
1/4 cup all purpose flour (or more if you want it to be more dense)
1/4 cup Hemp Seed
Less than 1/4 cup Flax seed (optional)
1 cup of less of Walnut Halves
1 teaspoon of baking powder
1 teaspoon of baking soda
1 teaspoon Kosher Salt

Directions 

1. Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
2. Cream the sugar and butter in a large mixing bowl until light and
fluffy. I used my KitchenAid stand mixer.  Add the eggs one at a time, beating well after each addition.

3.  Add bananas to the creamed butter, sugar, and egg mixture. Mix in the milk and
cinnamon. 

4.  In another bowl, mix together the flour, baking powder, baking soda
and salt.

5.  Add the banana mixture to the creamed mixture and stir until combined. 
6. Add dry ingredients, mixing just until flour disappears.

7.  Fold in walnuts.

8.  Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean. 
9.  Set aside to cool on
a rack for 15 minutes. 
10.  Remove bread from pan, invert onto rack and cool
completely before slicing.
Sometimes, I toast this bread, and add a little bit of Trader Joe’s Cookie Butter on top. To Die For (TDF)!!!

Stay up-to-date with the things I cook, and for a preview of next weeks Foodie Friday recipe by following me on Instagram: BeautyandtheBump.  We’re on twitter (BeautyNBumpNYC), too!

Kim S. on FacebookKim S. on InstagramKim S. on LinkedinKim S. on PinterestKim S. on Twitter
Kim S.
Owner
Kim is the do-it-all mom (and wife) who not only works full-time and is a freelance makeup artist, but also blogs about her love of family, travel, beauty and skincare. Now that she has a kindergartener, Kim has added Class Parent to her resume. These are all tough jobs, but somehow, she makes them look easy.