Banana Flax Fiber Muffins

Banana Flax Fiber Muffins

Ingredients

• 1¼ cups spelt flour or whole-wheat flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• ½ teaspoon kosher salt

• 1 cup mashed ripe bananas (2-3 bananas)

• ½ cup plain whole-milk yogurt

• 1 large egg

• ½ cup packed light brown sugar

• ¼ cup neutral oil, like grapeseed or canola

• ¼ cup honey

• ¼ cup rolled oats (optional)

• 2 Tablespoons flax seeds (optional)

• ¼ cup chopped walnuts (optional)

• Old-fashioned oats, seeds, chopped nuts, grated coconut or cacao nibs, for sprinkling (optional)

Procedure

1. Preheat oven to 375 degrees. Line a muffin tin with paper liners or grease generously with butter or nonstick cooking spray 

2. In a large bowl, whisk the flour, baking powder, baking soda, cinnamon and salt. In a medium bowl, whisk the bananas, yogurt, egg, brown sugar, oil and honey until just smooth.

3. Add the wet ingredients into the dry and gently stir just until combined and no visible streaks of flour remain. Gently fold in the oats, flax seed and nuts if using. Divide the batter evenly among the muffin cups.

4. Bake for about 20 to 23 minutes or until the toothpick inserted in the center comes out clean.

5. Cool in the tin on a rack for 5 minutes, unmold and cool completely or serve warm.

Note:

The muffins can be stores at room temperature in an airtight container for up to 3 days or frozen for up to 3 months. If frozen, thaw and reheat in a 350-degree oven for 10 minutes before serving.

Recipe adapted from The New York Times Cooking