This recipe was originally created to be a healthier version of banana bread. Here is the original recipe. Well, the more I thought about it, the more I realized there was really no purpose of eating these muffins. I put a banana in our smoothie every morning, and we get plenty of whole grains in all of the other foods we eat. So I decided it was time to improve this recipe so we were actually eating it for a purpose. Why not add some flax to it so we can get our daily flax in too? I was getting tired of my original flax muffins and decided it was time to switch things up a bit. James and I both enjoy having baked goods around the house. Muffins are a great morning treat to eat along with my smoothie.
They’re also a great late night snack!
Banana Bread Flax Muffins Muffin Ingredients: 2 Flax eggs (2 T ground flaxseed + 6 T water) 4 medium ripe bananas 1/2 C apple sauce 1/3 C coconut oil, melted 1 t vanilla 1/4 C brown sugar 1/2 C ground flaxseed 1 1/2 C whole wheat flour 1/2 C oats 1 t baking soda Topping: 1/4 C pecans 2 T oats 1 T brown sugar 1 T ground flaxseed 2 T chia seeds 1. Make flax eggs and let sit. 2. Preheat oven to 350. 3. Mash bananas in large mixing bowl. Add apple sauce, coconut oil, vanilla and flax egg and mix until combined. Add remaining muffin ingredients and mix. 4. Combine all topping ingredients in food processor. Mix for a few seconds until pecans are chopped. Add HALF of the topping ingredient to the muffin mixture. 5. Divide mixture evenly among muffin cups. You can fill them to the top, they do not rise too much. Then sprinkle the remaining topping mixture on each of the muffins. Bake 20-25 minutes. NOTE: Because I am trying to be more eco friendly I no longer use muffin liners. Instead I lightly grease each of the muffin cups with olive oil, coconut oil or whatever oil I have on hand. They usually slide right out with no problems!