Wholewheat Banana Muffins

“Frantically searching

For inspiration to bake,
Turned the house upside down
For that idea, that special cake,
And then I saw
A banana, yellow and ripe
Meant to be breakfast
But forgotten, left in spite,
So I mashed and mixed
Sifted and fold,
To re-create the easiest
Of recipes ever told,
My day finally started
I had done my part,
For forty minutes later
It was holiday in my heart..”

Ingredients (Makes 8 muffins)
1 cup wholewheat flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
1 ½ ripe banana, mashed
1 egg, lightly beaten
2 teaspoon pure honey
1/3 cup fine brown sugar
¼ cup 2% milk
¼ cup olive oil
¼ cup chopped walnuts
½  teaspoon vanilla extract
Preheat oven to 350 degrees F (180 degrees C) and grease 8 muffin cups and keep aside.
In a large bowl sift and combine the flour, baking powder, salt, and ground cinnamon.
In another large bowl combine the mashed bananas, egg, honey, brown sugar, milk, oil, and vanilla extract. Mix well and then lightly fold the dry ingredients into this mixture. Do not over mix. The batter will be thick and chunky. Fold in the chopped walnuts.
Spoon the batter into the muffin tray, approximately ¾ full.  Garnish with some walnuts and a slice of banana (optional). Bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.
Perfect treat on a cold morning with a good cup of espresso!