Monday, July 23, 2012

Oatmeal Banana Flax Muffins

These muffins are great for using up those brown bananas on your counter. They are super moist and full of healthy ingredients - lots of fibre and omega-3's! I've enjoyed them as a morning or afternoon snack with tea and as a part of my breakfast.


1 and 1/2 cups whole wheat flour
1 cup old fashioned rolled oats
1/2 cup brown sugar
4 Tbsp. ground flax seeds
2 tsp. cinnamon
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
2 egg whites
3 Tbsp. canola oil
2 Tbsp. unsweetened apple sauce (or additional 2 Tbsp. oil)
1/2 tsp. vanilla extract
2 ripe bananas, mashed
1 cup milk (I used soy milk)


Preheat the oven to 350 degrees and line a muffin pan with paper muffin cups. This recipe will make about 16-18 muffins.

In a medium bowl, combine the whole wheat flour, oats, brown sugar, flax seeds, cinnamon, baking soda, baking powder, and salt. In a separate, large bowl mix together the egg whites, oil, applesauce, vanilla, bananas, and milk.

Gradually add the dry ingredients into the wet ingredients and stir until the batter is just combined. Do not over-mix otherwise your muffins will be tough and rubbery. 

Evenly divide the batter into the prepared muffin cups. Bake for 15-17 minutes, until a toothpick inserted in the centre of a muffin comes out clean with a few crumbs attached. Cool on a wire rack in the muffin pan for about 5 minutes, then remove the muffins from the pan to continue cooling. Store in an airtight container.

*Recipe adapted from Peanut Butter Fingers

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