Whole Wheat Banana Flax Nut Muffins

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! 

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WHOLE WHEAT BANANA FLAX NUT MUFFINS

Ingredients:
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.

Directions:

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

 

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About Kim McCoy

Kim McCoy is a passionate animal and environmental advocate with a B.S. in Business Administration from UT Knoxville and a J.D. specializing in Animal and Environmental Law. She graduated with honors from Lewis & Clark Law School, where she served as Editor in Chief of the internationally acclaimed Animal Law Review and interned with the National Center for Animal Law and the International Environmental Law Project. Kim is a member of MENSA (the “high IQ society”) and previously worked for Sea Shepherd Conservation Society in a variety of roles, including Executive Director, Director of Campaigns, and Director of Legal Affairs. Kim is also the former Executive Director of the One World One Ocean Foundation and the proud mother of a healthy, thriving son who has been vegan since conception. Currently serving as Executive Director of Big Life Foundation, which protects wildlife and wild lands in Eastern Africa, Kim remains deeply committed to the defense of animals worldwide.
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