Banana Walnut Muffins and My Hoarding Problem

You know that show Hoarders? The show where these people save absolutely everything they’ve ever owned to the point that they can’t even move around their homes because they have so much junk?

I’m like that, except only for bananas.

No, seriously. I’m not sure what my problem is, but I have a little nervous reaction thinking what would happen if we ran out. I buy a large bunch at the store every week. But that’s not enough you see. Now, keep in mind I only have four people in my family. One bunch more than satisfies the one banana a day limit. But no, I need to have more. At work, where faculty eat for free, there’s always fruit. I take a banana, not to eat at lunch, but to bring home like some kind of grandma who hides the rolls in her purse at a restaurant. I walk out of the dining hall non-chalantly, holding the banana I’m essentially stealing from my work place. I look at my colleague. I pull the ever so hilarious joke of banana-as-telephone. We get a good laugh. Then I carefully slide that puppy into the back pocket of my laptop bag.

If that’s not enough, I have a large plastic bag filled to the brim with bananas in my freezer.

Perhaps it’s time to make muffins.

Apparently I’m on some kind of muffin kick as I’m noticing a trend here on this blog. Noted. Variety will come soon. But first, the recipe:

Banana-Walnut Muffins

1 cup chopped walnuts

1 cup all purpose flour

1/2 cup whole wheat flour

1/4 cup ground flaxseed

1/2 cup sugar

1 t baking powder

1//4 t baking soda

1/4 t salt

1 t cinnamon

2 eggs, lightly beaten

1/3 cup canola oil

3 ripe bananas, mashed well

1 t vanilla

Preheat oven to 350. Put your chopped walnuts on a baking sheet and toast for about 10 minutes. In a large bowl, combine flours, flaxseed, baking powder and soda, salt, cinnamon and nuts. In a medium bowl, combine bananas, eggs, oil and vanilla. Important: lightly fold in wet ingredients. Don’t over mix. Add to greased muffin tin and bake for about 25 minutes.


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