Nuts
Walnuts provide an excellent source of omega–3 essential fatty acids from alpha-linolenic acid for anti-inflammatory benefits. They are also good sources of B vitamins, molybdenum, manganese copper and antioxidant. I’ve been adding walnuts in my recipes whenever I can, like in my whole wheat banana nut bread.
The biggest complaint of baking with whole wheat flour is how dry the product can be. By adding ingredients like yogurt, eggs, sugar, and butter help to tenderize the cake. The order in how you mix them together really makes a difference in the rise and texture of your banana chocolate chip muffins.
I read a tip for baking with whole wheat flour that allowing the batter to sit gives the bran and endosperm time to hydrate and soften. I did the hydration step for about 10 minutes before baking this recipe, and I think it helped with a more tender texture. Make sure to fill the muffin cups all the way up with batter to ensure great rise and perfectly domed muffin tops
To make these look and taste irresistible, I do two things. Sprinkle chopped walnuts on top for texture and a roasted flavor. Add dark chocolate chips right on top of the batter. About six chips, adds a nice pop of color, shine, and gooeyness when eaten warm. Oh yeah!
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