Let’s be honest, we like muffins. Our kids like muffins. Most muffins are not that nutritious.
The credit for the motivation to make this recipe is my son. I wanted something he would eat with his hands, causing minimum mess, and made with as many wholesome ingredients as possible.
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Ripe bananas on my counter, ground flax seeds in my fridge, and whole walnuts in my pantry. Viola: banana, flax, walnut muffins! I searched the web for recipes and combined a few of them to make my own that is lower than most in sugar and baked with healthy fats.
These turned out fantastic. Flax seeds give a little of a nutty flavor and somewhat a coarse—but not too much—texture. I used King Arthur Flour White Whole Wheat (it’s really whole wheat, I will be writing about it).
Not only were they a great breakfast, but I also packed one for him on our way to run some errands. They were just perfect.
- 1 1/2 c white whole wheat flour
- 3/4 c ground flax seeds
- 1/4 c granulated sugar
- 1 tsp baking soda
- 1 egg
- 1 tsp vanilla
- 1/4 c canola oil
- 1/4 c reduced fat milk
- 3 ripe bananas, mashed
- 1/2 c chopped walnuts
In a large bowl, mix the dry ingredients (flour, flax, sugar, and baking soda). In a separate bowl, mix the liquid ingredients (egg, vanilla, oil, milk, and bananas).
Stir the liquids in the dry ingredients. Fold in the walnuts. If the batter is too dry, add more milk. Pour into 12 paper-lined muffin cups.
Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean.