- 1 3/4 c. flour -- I like to use a 50/50 mix of white and whole wheat flour
- 3/4 c. flaxseed meal -- also called ground flaxseed
- 3/4 c. sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- 2 eggs
- 1/3 c. canola oil
- 3 medium bananas -- use very ripe bananas for the truest flavor
- 1 c. coarsely chopped walnuts
Preheat the oven to 350 degrees. Line 18 muffin cups with paper liners and lightly spray with cooking spray. Set aside.
In a large bowl, combine the flour, flaxseed meal, sugar, baking powder, baking soda and salt. Mix to combine.
In another bowl, beat the eggs and oil until well combined.
Place the bananas in a large resealable plastic bag and mash. Cut off one end of the bag and press the banana mixture into the dry ingredients. Add the egg mixture to the dry ingredients. Mix until a thick batter forms. Add the nuts and mix to combine.
Fill the prepared muffin cups 2/3 full and bake for 20 minutes or until puffy and light brown.
- Yields: 18 muffins
- Preparation Time: 30 minutes
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