For a while there, I was really into making healthy baked goods for breakfast, but somehow I have gone off track lately. These moist and tasty muffins have put me back on the right path!
I modified this Martha Stewart Living recipe to make muffins instead of a loaf (shorter baking size and bonus portion control), use more bananas (more moist), omit the walnuts (my daughter doesn’t like nuts in her muffins…), and to bake in a convection oven.
The best combination… they taste indulgent but are actually healthy. We enjoyed them warm from the oven with fresh fruit. Another great use for overripe bananas!! 🙂
- 2 tablespoons unsalted butter, melted, plus 1 teaspoon unsalted butter, softened, for pan
- 1/2 cup whole-wheat flour
- 3/4 cup all-purpose flour
- 1/4 cup ground golden flaxseed (from about 2 tablespoons whole)
- 3/4 teaspoon coarse salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 large egg, plus 1 large egg white
- 1/2 cup light-brown sugar
- 1 1/2 teaspoons pure vanilla extract
- about 3/4 cup mashed very ripe bananas (3 medium bananas)
- 1/2 cup walnuts (about 1 3/4 ounces), toasted and coarsely chopped, optional
- Preheat oven to 350 degrees. Butter, or spray with cooking spray, a standard muffin tin or a 9-by-5-by-3-inch loaf pan; set aside.
- Whisk together the flours, flaxseed, salt, baking powder, and baking soda in a medium bowl; set aside.
- Put egg and egg white in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium-low speed until well combined, about 2 minutes.
- Add melted butter, sugar, vanilla, and bananas, and mix until combined.
- Add the reserved flour mixture, and mix on low speed until well incorporated, about 10 seconds. Stir in walnuts, if using.
- Pour batter into buttered pan. Bake until golden brown and a cake tester inserted into the center comes out clean, about 16 minutes- on convection (for muffins), or up to 35 minutes in a standard oven for a loaf. Let cool slightly in pan on a wire rack. Invert to unmold; reinvert, and let cool completely on rack.
Two Years Ago:
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The muffins look delicous and would be such a great breakfast with that beautiful fresh fruit. I can see this muffin satisfying you for hours.
Thanks, Suzanne. You really have the BEST comments!
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Wow! These look absolutely delicious!!!
Thank you so much!