Kate and I are muffin freaks. It’s the only recipe I have let her help me with so far and we had so much fun today making these.

This recipe is adapted from the New Better Homes and Gardens Cook Book.

Big-Mini Banana Flaxseed Muffins

1 3/4 cups white whole-wheat flour

2-3 tbsp ground golden flax seed

1/3 cup sugar

2 tsp baking powder

1/4 tsp salt

1 beaten egg

1/2 cup soymilk or 2% milk

2 tsp vanilla extract

1/4 cup cooking oil

3/4 cup mashed (really mashed) ripe bananas

1/2 cup chopped toasted walnuts (optional)

Streusel Topping:

3 tbsp flour

3 tbsp brown sugar

1/4 tsp cinnamon

2 tbsp rolled oats

2 tbsp butter

*Combine all dry ingredients and cut in butter until mixture looks like coarse crumbs.

Directions:

*Preheat oven to 400 F and liberally grease one mini-muffin pan with cooking spray.

1. Combine all dry ingredients together (except nuts) and whisk around to incorporate.

2. Combine all wet ingredients in the order listed including mashed banana.

3. Add wet ingredient mixture to dry ingredient mixture along with the nuts and fold/stir until just combined.  Batter should be lumpy and thick.

4. Drop heaping spoonfuls of batter into mini-muffin slots–fill to the top! Sprinkle and pat in streusel topping over batter. If you don’t have enough batter to fill all mini-muffin slots, put a tbsp of water in each empty slot to keep pan from burning as well as keep muffins moist.

5.  Bake at 400 F for 12-15 minutes or until tops of muffins are nicely rounded and golden brown.  Insert a toothpick and it should come out clean. Let them cool in pan and then enjoy!!

*You can freeze the muffins in a ziploc bag for up to a month.

*Buy flax seed from the bulk-bin section of your local Health Food Market or in the health food section at your local grocery store. SO much cheaper than buying it pre-packaged. Keep a cheap electric coffee grinder in your kitchen–not for coffee–for your flax seed and spices! Wipe grinder with a damp paper towel after grinding anything potent (like cumin).  You don’t want your banana muffins tasting like cumin.

*BTW — flax seed is so GOOD FOR YOU! It’s chalk-full of Omega-3’s, Lignans and Fiber.  It is best absorbed by your body when it is ground.  Want to know more about this ultra-nutritious seed? Go here.

Besides making yummy smoothies, this recipe is a great way to use up your frozen bananas!  <— Click on the link for helpful ways to freeze ripe bananas.

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About marisd

I want to love well.

2 responses »

  1. Awesome recipe, thanks for sharing!

  2. These will definitely be made for my bake sale!
    Thanks for sharing
    –bB

    http://www.itsybitsybrianna.wordpress.com

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