Whole Wheat Banana Muffins

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Whole Wheat Banana Muffins

Yield: makes 12 muffins
Duration: 10-15 minutes prep, 22-25 minutes baking

Ingredients

• Dry Ingredients

  • 1 ¾ cup whole wheat flour

  • ½ cup granulated sugar

  • 1 tsp baking powder

  • ¼ tsp baking soda

  • ¼ tsp salt

  • 1 tsp ground cinnamon

• Wet Ingredients

  • 3 ripe bananas

  • 2 flax “eggs” (2 tbsp ground flax + 5 tbsp water)

  • ⅓ cup milk of choice (e.g. soy, oat, almond)

  • 1 tsp vinegar OR lemon juice

  • ~⅛ cup canola oil

  • 1 tsp vanilla

• Optional

  • 1 cup total add-ins (e.g. chocolate chips, pecans, dried cranberries)

Directions

1. Preheat oven to 350F. Prepare muffin tins by either lightly greasing the muffin wells or lining with paper muffin cups.

2. In a medium sized bowl, whisk together all of the dry ingredients (whole wheat flour, sugar, baking powder, baking soda, salt, and ground cinnamon).

3. In a separate bowl, mash the bananas.

4. In a small cup, make the flax “eggs” by mixing the ground flax and water. Let this sit for a couple minutes to form a gel-like consistency.

5. In your glass measuring cup, add either the vinegar or lemon juice (whichever you are using) to the milk. Stir to combine and let sit for 1-2 minutes. You may notice your milk separating or curdling — this is intentional to form a faux-buttermilk type ingredient.

6. Add the canola oil to the “buttermilk” mixture to reach the ½ cup mark (about ⅛ cup of oil is needed for this).

7. Add the flax “eggs”, “buttermilk”/oil mixture, and vanilla extract to the mashed bananas and stir to combine.

8. Add the wet ingredients to the dry ingredients and mix just to combine. Do not over-mix or you’ll end up with a tougher muffin.

9. Fold in your add-ins if using (e.g. chocolate chips, pecans, dried cranberries)

10. Divide batter among 12 muffin cups. Bake for 22-25 minutes until edges are just beginning to brown and a toothpick inserted in the center of a muffin comes out clean.

Notes

• Pictured in the photo are muffins with combination of chocolate chips, pecans, and dried cranberries.

• This recipe also works well with all purpose flour if you do not have whole wheat. We like whole wheat for the added fiber!

• Because it is such a small amount of oil and bananas in baked goods are a pretty powerful flavor, you can sub a different type of oil without too much effect on the overall flavor of the muffins.

• If using nuts as an optional add-in, toasting them for a few minutes in the oven at 350F can help enhance the flavor and texture of the nuts within the muffin, but is also not necessary if you’re short on time.