Mini Banana Muffin
2015-01-31 10:06:59
At my house we do get tired of eating the same thing for breakfast week after week, month after month. I was playing around with another muffin recipe that I have used in the past trying to make it healthier by using more fiber and less sugar and oil. I created these mini banana breakfast muffins.
I think this recipe scored very well with the family, and a few of the teachers! They were extremely moist and the ground flaxseed and oats added some nice texture to the recipe. I think they are perfect for breakfast or great for a school snack.
Bon Appétit,
Cecelia
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Prep Time
10 min
Total Time
32 min
Ingredients
- 2 cups flour
- 1/2 cup golden ground flax
- 1/2 cup ground oats
- 1/2 cup dark brown sugar
- 2 teaspoon baking powder
- 1 cup water or milk
- 1 teaspoon vanilla extract
- 5 ripe bananas, mashed
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 4 eggs
- 1/2 cup canola oil
Instructions
- Directions: preheat oven to 350 degrees F. In large mixing bowl add bananas and mash, add sugar, eggs, salt, vanilla and beat on medium for about 30 seconds. Add canola oil and water or milk. Mix again for 30 more seconds until blended. In separate mixing bowl add flour, ground flax seed, ground oats, cinnamon, nutmeg, and cloves. Mix until combined. Add the wet mixture to dry mixture. With an electric mixer, mix on medium for two minutes or until all ingredients are fully blended. Prepare muffin pan with cooking spray and pour batter into pan and bake for 18 - 22 minutes.
Notes
- Dairy Free: To make this recipe dairy free use water instead of milk.
- Gluten Free: To make gluten free substitute (gluten free flour blend).
- Tip: Test with tooth pick, poke in center if it come out clean it is fully cooked. When using dark baking dishes you may have to reduce cooking time by one or two minutes (18 – 20 minutes).
Cecelia's Good Stuff http://ceceliasgoodstuff.com/
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