Flax Seed Banana Muffins
Well, maybe no oil is a stretch. The flax seeds have all the oil in this, but they are so good. And frighteningly healthy. A baker friend would like me to add a cup more of sugar, but I don't think it's needed.
Ingredients
1 cup flour
- Entity
- flour
- Category
- starch
- Wikidata
- Q36465
1/2 cup whole wheat flour — optional
- Entity
- whole wheat flour
- Category
- starch
- Wikidata
- Q13225835
1 1/2 cups flax seeds (ground)
- Entity
- flax seeds
- Category
- seed
- Wikidata
- Q911332
1-2 tsp cinnamon
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- cinnamon
- Category
- spice
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- Q28165
1 Tbl baking powder
- Entity
- baking powder
- Category
- leavening
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- Q29476
1 cup walnuts (finely chopped)
- Entity
- walnuts
- Category
- nut
- Wikidata
- Q46871
3/4 tsp salt
- Entity
- salt
- Category
- condiment
- Wikidata
- Q11254
2/3 cup brown sugar
- Entity
- brown sugar
- Category
- sweetener
- Wikidata
- Q21887964
2-3 bananas (very ripe)
- Entity
- bananas
- Category
- fruit
- Wikidata
- Q503
3/4 cups milk
- Entity
- milk
- Category
- dairy
- Wikidata
- Q8495
2 egg (beaten)
- Entity
- egg
- Category
- protein
- Wikidata
- Q93189
1 tsp vanilla
- Entity
- vanilla
- Category
- spice
- Wikidata
- Q162044
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Instructions
Preheat oven to 375°F.
Butter and flour a muffin pan.
Mix the first 8 ingredients in a large bowl until well combined (use a whisk).
Mash the bananas, then mix together with the milk, eggs, and vanilla in a smaller bowl.
Add the banana mixture to the dry ingredients. Lightly combine until just wet.
Add batter to the muffin pan and bake 18–20 minutes or until a toothpick comes out clean.
Remove and cool. Store in fridge if not eating that day. Serve as is, or with cream cheese or excellent butter.