Flax banana muffins

Muffins are probably the easiest to make of all baked goods. If you are a beginner at baking, muffin is your best bet. There is very little mixing involved, actually very little mixing is recommended, so you don’t need gadgets such as electric mixers etc. I had a few bananas lying in the freezer, that I had frozen as they were turning overripe. I wanted to make banana bread that made use of these. It was great timing because I came across this recipe in The Amazing Flax Cookbook, by Jane Reinhardt-Martin. The recipe sounded so healthful and delicious, I just had to make it. But, instead of baking it as a loaf I made these as banana muffins to make it more easier portion sizes and to suit my preferences of eating breakfast while driving to work. These muffins also freeze beautifully – just wrap in plastic wrap individually and store in a ziploc bag in the freezer. Pop one of these(still wrapped in plastic) in the microwave for a couple of minutes and a warm muffin ready for breakfast on the go. 🙂

Ingredients:
1 1/4 cups all purpose flour
3/4 cup ground flaxseed
2/3 cup white sugar
2 tsp baking power
¼ tsp salt
2 eggs
¼ cup 2% milk
¼ cup canola oil
1 cup mashed bananas (about 3 medium or 2 large)
1 tsp vanilla
1/2 tsp cinnamon
1/2 cup chopped walnuts

Method:
Preheat oven to 350 degrees. Line a 12 cup muffin tin with muffin cups and spray with non stick cooking spray(flax tends to become very sticky and this ensure peeling off the paper easily).

In a blender jar, puree the bananas, add the egg, milk, canola oil and vanilla and blend to combine. In a bowl, add the all purpose flour, flax meal, salt, baking powder, cinnamon and sugar. Whisk to aerate and combine the ingredients. Now pour the wet ingredients into the dry ingredients and mix to combine. Don’t over mix. Reserve a couple of tablespoons of chopped walnuts for topping, and fold in the remaining into the batter. Fill the muffin cups with the batter until almost full. Top with the reserved walnuts.

Bake in the preheated oven for about 20-25 minutes, until the tops are golden brown and a toothpick inserted in the center comes out clean.

Verdict: Super easy to make: filled with fiber from the flax and flavor from the bananas and the walnuts. A great way to start your morning.

Sending these to ‘CWS – Flax Seeds’, event series by Priya, ‘Breakfast Club – Breakfast to go’ , ‘Dish Name starts with F’ and to ‘Cooking with Fruits’.

Also sending this to ‘B for Breakfast’ event. I actually posted a recipe for Charitha’s first event – A for Appetizers, but completely forgot to send her my entry. At least this one should be sent on time. 🙂

And to ‘Bookmarked Recipes – Every Tuesday Event Volue 29’
Also sending this to ‘Show me your muffin’ event.

Related posts:

BRANana bread(Whole Wheat, Wheat Bran and Flax meal Banana bread) Ragi Flour Chocolate Chip Banana Muffins Carrot Cereal Muffins Pear Bran Agave Muffins Blueberry Orange Spelt mini muffins Double Chocolate Walnut Muffins/Cupcakes