The children and I spent three weeks at my father or mother’s home this summer time, (earlier than assembly up once more with John for every week within the Outer Banks together with his household), and my mother’s banana muffins had been a HUGE hit. I feel she made no less than one batch every week that we had been down there, that’s how a lot everybody beloved them. I clearly needed to get the recipe from her, and – as promised on my Fb web page – right here it’s!
I virtually at all times use complete wheat pastry flour when making baked items as a way to obtain the proper stability of hearty vitamin and gentle texture, however these muffins use common 100% complete wheat flour with out sacrificing the tip end result; the muffins nonetheless end up fluffy and light-weight.
Maple syrup is the one sweetener, and the muffins get an added dose of fiber and protein from floor flaxseed.
Want one more incentive to make these muffins?! They require just one bowl, (effectively, a meals processor bowl), so prep and cleanup are fast and simple.
My mother freezes the muffins in a ziplock bag as quickly as they’ve cooled off from the oven, and I feel that it’s a significant step to take if you’d like the muffins to keep up their gentle texture. Simply toss one (or a pair) within the microwave for about 30-45 seconds and also you’ll be rewarded with just-baked taste and texture.
These one-bowl complete wheat banana flax muffins are the proper antidote to busy college day and workday mornings, when there’s no time to whip up a filling and nutritious sit-down breakfast. In addition they make an excellent mid-morning or mid-afternoon snack.