Banana Muffins
i decided to take a break from making banana bread but then just switched over to making muffins, they are just as delicious.
prep time: 10 mins
cook time: 20 mins
total time: 30 mins
Serving: 11-12 muffins
Ingredients:
1 1/3 cups (320 g) mashed ripe banana (about 4 medium or 3 large)
2 tablespoons (15 g) ground flaxseed plus 5 tbsp (75ml) water
1/4 cup coconut oil, melted or vegetable oil
1 tsp vanilla extract
1/2 cup packed brown sugar
1.5 cups of all purpose flour or any flour of your choice
1/2 cup (50 g) rolled oats
2 tsp baking soda
1/2 tsp fine sea salt
Sliced banana, chopped walnuts, and/or chocolate chips (optional)
Method:
Preheat the oven to 375F (190c). line muffin tins.
prepare flax egg in a large mixing bowl, let is sit for 5 minutes.
add bananas and mash until almost smooth.
Stir the wet ingredients (melted oil and vanilla) into the banana until combined.
Stir the dry ingredients (sugar, baking soda, salt, flour, and oats) into the wet mixture, one by one, in the order listed. Stop stirring when there are no flour patches at the bottom of the bowl. gently fold in optional ingredients if using.
divide batter evenly among muffin tins, filling each one about 3/4 full.
Bake for about 17-22 minutes or until tops are golden brown and toothpick or knife comes out clean. Let it cool for a few minutes then remove them from the muffin tins and serve warm. once completely cooled, store in a covered container at room TEMPERATURE for several days. Freeze for longer term storage.