Moist, not overly sweet. Nutty, soft, and not overly dense. A great breakfast on a lazy Sunday.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
Spread walnuts onto a baking sheet. Toast in the preheated oven until nuts start to turn golden brown and become fragrant, 10 to 15 minutes. Remove from the oven and chop finely when cool enough to handle. Leave oven on.
Whisk flour, sugar, chopped walnuts, baking soda, and salt together in a large bowl.
Combine bananas, eggs, melted butter, sour cream, and vanilla extract in a separate bowl. Fold banana mixture into flour mixture until just combined. Scoop batter evenly into the prepared muffin tin.
Bake until muffins are golden brown on top and tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack. Serve warm or at room temperature.
Per Serving: 304 calories; protein 5.5g; carbohydrates 37.2g; fat 15.7g; cholesterol 44.4mg; sodium 189.4mg.
Eat healthy breakfast to continue the day had become a fabulous habit. It’s a great way to start my day off healthfully. The sugar hit from the fruit wakes me up and bring me energy to take on the morning. Sugar is often vilified as the evil of all disease, but fruit is also loaded with fibre, which is best for your stomach system and helps keep you feel full all day , and less likely grab a snack out of the street food before lunchtime.
Making fruit a at 7.00 clock habit is simple . Simply put the fruit in your fridge next to the milk or on the bench next to your cereal bowl , or beside your coffee maker or tea kettle — about anywhere where you’ll find it. Before you eat the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.