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Orange Scented Walnut-Banana Muffins with Cacao Nibs

  • Author: Natasha Steinberg
  • Yield: 12-24 1x


A reliable go-to banana bread to make over and over again. It works well as muffins, a loaf, or a bundt. It’s tender and hearty and not overly sweet or heavy. Don’t forget to drizzle your muffins with honey. loosely adapted from 101 Cookbooks


  • 130 g (2/3 cup) light muscovado sugar
  • 2 tsp fresh orange zest
  • 83 g (2/3 cup) unbleached white flour
  • 40 g (1/3 cup) whole grain teff flour
  • 140 g (1 cup + 2 Tbsp) stone ground whole wheat flour
  • 3/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 50 g (1/2 cup) walnuts, roughly chopped
  • 60 g (1/2 cup) cacao nibs
  • 340 g ripe bananas, mashed (about 1 1/2 cups or 3 medium bananas)
  • 60 ml (1/4 cup) grapeseed oil
  • 2 eggs
  • 60 ml (1/4 cup) coconut yogurt
  • 2 tsp orange zest
  • 1 tsp vanilla extract


  1. Preheat oven to 350 F. Line a 12-cup muffin tin with parchment or paper liners. (A liner with a higher edge is preferrable.)
  2. In a large bowl, use your fingers to rub together the sugar and zest until zest is distributed and sugar is fragrant. Whisk in flours, baking soda, salt, walnuts, and cacao nibs.
  3. In a separate bowl, whisk together the remaining ingredients (bananas through extract). Pour wet into dry and stir together with a spatula until just combined.
  4. Scoop batter into muffins cups until each is 3/4 full.
  5. Bake about 25 minutes, or until a tester inserted in the center of one of the muffins comes out clean. Let cool in pan for 5 minutes then remove to a wire rack. They are delicious warm with a pat of butter or coconut cream.
  • Category: Baking
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