So, I don’t really understand why people insist on buying bananas when they live above the 30th parallel or so (she typed as she drank her coffee…), but for some reason we all do it. And then we let them get brown and don’t want to eat them anymore. What a boon for the stress-bakers of the world! Maybe we like bananas so much because you can put them in anything – even more if you count plantain. Including rather petite muffins.
Banana bread muffins with flaxseed (12 small muffins)
*note: I did not write what I was doing as I went, so this recipe is a bit of a guess.
2 1/2 bananas (regular/smallish ones), mashed
1/2 cup fruity/floral honey
1/2 cup flaxseed meal
1/3 cup almond milk
1/3 cup coconut oil
3 Tbsp raw sugar
2 cups whole wheat pastry flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
Preheat the oven to 350°F and line or grease a 12-cup muffin tin. In a small bowl, stir together 1/4 cup of the flaxseed meal and the almond milk, and let sit for about 5 minutes. In a mixing bowl, stir together bananas, honey, sugar, and coconut oil; mix well. Stir in the flax/almond milk mixture. In a separate bowl, stir together flour, remaining flaxseed meal, baking powder, baking soda, and salt. Add the dry ingredients to the banana mixture and stir until just combined. Spoon evenly into lined muffin tins and bake for about 22-25 minutes.