Because breakfast should be wholesome and delicious. Should stick to your ribs without adding inches to your waist. Your morning meal should keep you healthy despite the onslaught of fall colds while also reminding you of your immense value.
You are worth something that tastes good.
And if you don’t do breakfast? Well, I think you should. Because there are so many delicious things about starting your day with a plate of food. If we lived closer, I’d make you something. I’m confident I could convert you.
But if you’re like me, mornings can be hectic. I have a cat. I adopted a dog. And I have a wonderful husband too. The four of us circle around each other, meowing, barking, and hastily dividing a list of domestic chores. Some mornings, I have time for a spinach omelet and a skinny glass of orange juice. But most mornings, I take my breakfast with me. This banana flax seed muffin is perfect for on-the-go.
What makes this muffin ideal for breakfast is the ratio of bananas to sugar. With four bananas, this muffin doesn’t need much (or any) of the granulated stuff. Instead, a drizzle of maple syrup makes these muffins naturally sweet. And who doesn’t like maple syrup? Especially with cooler mornings and the distant promise of snow?
And ground flaxseeds offer a warm nuttiness to this recipe that only becomes more pronounced when you learn how good those tiny seeds are for the body. Hailed as a valuable warrior against heart disease, diabetes, and even breast cancer, flaxseeds need to make their way onto your shelf.
Banana Flaxseed Muffins
1 1/2 cup all-purpose flour
2 cups whole wheat flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
4 very ripe bananas, mashed
1 cup almond or soy or regular milk
1/2 cup vegetable oil (or melted butter)
1/2 cup maple syrup
1/3 cup ground flaxseed meal
1. Preheat oven to 400 degrees F. Line a muffin pan with paper liners or grease well.
2. In a medium bowl, whisk together flours, baking powder, baking soda, salt, and cinnamon. Set aside. In a large bowl, stir mashed bananas, milk, vegetable oil, maple syrup, and flaxseed meal. Using a rubber spatula, fold wet ingredients into dry ingredients and mix until just combined. Divide into prepared muffin pan. Sprinkle with chopped nuts, if desired.
3. Place muffins in preheated oven and then lower temperature to 350 degrees F. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in pan for five minutes before removing to wire rack. Enjoy!