Tate’s Banana Flaxseed Muffins

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My friend recently shared a treasured cookbook with me titled “Kathleen’s Bake Shop.” She raved that EVERY recipe was perfection. I went home and looked it up on amazon- because I wanted it for myself, of course! Unfortunately, the book is out of print and is priced well over $100….

“Kathleen” is the creator and owner of one of the most popular and well-known bakeries on Long Island- Southampton’s “Tate’s Bake Shop.” Tate’s baked goods are sold EVERYWHERE. Luckily for me, she has more recently authored a few other baking cookbooks. This muffin recipe was adapted from Tate’s Bake Shop: Baking for Friends- Over 120 Scrumptious Recipes from Southampton’s Favorite Baker by Kathleen King.

These muffins are low in fat, sugar, and are whole grain as well. They were tender and moist with a nice crunch from the pecans. Along with old-fashioned oats, I did lightly sprinkle the top of each muffin with turbinado sugar before baking- just for a touch of sweetness. 🙂

  • non-stick canola oil spray (optional)
  • 1 1/2 cups whole wheat flour, white whole wheat flour, or whole wheat pastry flour
  • 1/2 cup chopped pecans
  • 1/4 cup ground flaxseed
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp coarse salt
  • 1 cup mashed fully ripe bananas (2 large bananas)
  • 3/4 cup low-fat or nonfat Greek yogurt (I used 2%)
  • 1/4 cup plus 2 T sugar
  • 2 T walnut oil or canola oil
  • 1 large egg or 2 large egg whites, at room temperature
  • 1 tsp vanilla extract
  • 2 T old-fashioned (rolled) oats for sprinkling
  • 2 T turbinado sugar for sprinkling, optional
  1. Position a rack in the center of the oven and preheat the oven to 375 degrees. (I used a convection oven.) Spray 12 standard muffin cups with cooking spray or line them with paper liners.
  2. In a large bowl, whisk together the whole wheat flour, pecans, flaxseed, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, whisk together the mashed bananas, yogurt, sugar, walnut oil, egg, and vanilla.
  4. Pour the flour mixture into the wet mixture and fold in with a rubber spatula just until combined. Do not over mix.
  5. Using a cookie scoop or spoon, transfer the batter to the prepared muffin cups. The cups will be fairly full. Sprinkle the tops with the oats and turbinado sugar, if using.
  6. Bake until a muffin springs back when pressed on the top with your fingertip, 13 to 15 minutes (on convection) or up to 20 to 25 minutes.
  7. Let the muffins cool in the pan on a wire cooling rack for 5 minutes. Remove the muffins from the pan and let cool completely on the rack.

One Year Ago:

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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