I made these muffins for breakfast a couple of weeks ago while Zander’s grandparents were in town, and they were a big hit. Very wholesome, but moist and flavorful, and delicious with a touch of vegan butter.
Whenever I discover a good new recipe, I like to post it here, not only to share with others, but also so I can come back to it later when I get a craving to make it again. I forgot to upload this recipe until now, but here it is–better late than never!
WHOLE WHEAT BANANA FLAX NUT MUFFINS
2 1/2 small bananas, very ripe (I used 4 regular-sized bananas)
2 tablespoons olive oil
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract (I was too lazy to dig out my almond extract from the back of the pantry, so I just doubled up on the vanilla extract)
1/3 cup water
1 1/3 cups whole wheat pastry flour
3/4 cup turbinado sugar (I used light brown sugar, because that’s what I had on hand)
1 tablespoon baking powder
1/4 teaspoon salt
1/2 teaspoon nutmeg
3/4 cup oats
1/2 cup walnuts, chopped
Note: I added several heaping Tbsp of ground flax seeds, about a Tbsp of cinnamon, and somewhere between 1/4-1/2 cup of apricot applesauce.
1. Preheat oven to 350 degrees F. Grease muffin tin (or use liners, like I did). Thoroughly mash bananas in a small bowl. Mix in olive oil, vanilla, almond, extract, and water.
2. In a separate bowl, combine flour, sugar, baking powder, salt, and nutmeg. Add the banana mixture to the flour mixture, stirring well.
3. Stir in walnuts and oats and spoon mixture into prepared muffin tins. Bake for 20-30 minutes, or until lightly browned.
4. Serve warm with vegan butter and/or jam.
CREDIT: slightly adapted from VegWeb