Since my little ones just devoured these muffins again I thought I would quickly post them.
Very ripe bananas help bring out the lightly sweet flavor to the muffin and the flaxseeds are an added punch of nutritious omega-3 fats, fiber and vitamins.
Banana Flaxseed Muffins*
1.5c Whole Wheat Pastry Flour
1tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/3c Whole Flaxseeds (reduce to 1/4c, if preferred)
1/4c Honey
1 Large Egg
2/3c Milk
3tbsp Unsweetened Applesauce
2 Ripe Bananas, mashed
1. Preheat oven to 400 degrees.
2. Combine the first 5 ingredients in a bowl, whisk together.
3. In a separate bowl, whisk the honey, egg, milk, applesauce and mashed bananas.
4. Slowly combine the dry ingredients into the wet.
5. Pour batter into greased or lined muffin cups, about 2/3 of the way up and bake for 18 - 20 minutes.
6. Allow them to cool before removing from lined cups. They will stick.
Storage - These are best stored in the refrigerator or freezer.
*Adapted from the weelicious.com recipe for Chocolate Chip Banana Muffins http://weelicious.com/2011/05/25/banana-chocolate-chip-muffins/.
