Cut Me Some Flax Banana Muffins

Once, two years into my English degree, I almost dropped out of university to become a professional baker. The lightning bolt hit—carb-pe diem! I did end up graduating, and now, just bake in my spare time for fun. Still, it’s a tough hobby to keep up when you’re trying to lead a healthy lifestyle, even one with room for the occasional treat.

The ongoing mission is to find healthy bakes that actually taste good. Not dry bakes, not “pretty good for being healthier” bakes—food that is fun to make and produces tasty results that are good for you.

These muffins checked off the boxes—they’re dense, moist, chewy, and delicious!  Plus, they have 4g of fibre a piece, and at only 260 calories, you can add a tablespoon of peanut butter, a coffee, and a piece of fresh fruit for a whole breakfast. Yaaaaaaaaas.

Cut Me Some Flax Banana Muffins
(Adapted from Anecdotes and Apple Cores)
Makes 12 (approx, 260 calories each)

1 c. all-purpose flour
2 c. whole wheat flour
1/3 c. ground flaxseed meal
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon

4 very ripe bananas, mashed
1 c. almond milk
1/2 c. greek yogurt (I had none so I used sour cream)
1/2 c. maple syrup
1 tsp. vanilla

1. Preheat oven to 400 degrees F. Line a muffin pan with paper liners or grease well.

2.  In a large bowl whisk together flours, baking powder, baking soda, salt, cinnamon, and flax meal. Set aside.

3. In a smaller bowl, stir together mashed bananas, milk, yogurt, maple syrup and vanilla. Fold wet ingredients into dry ingredients and mix until just combined—it’s okay if there are little streaks of flour! Better a little bit of that than tough muffins!

4. Divide into prepared muffin pan, and place in preheated oven, lowering temperature to 350 degrees F. Bake for 18-20 minutes, rotating the pans at the half way point, until a toothpick inserted in the center comes out clean.

5. Allow to cool in pan for five minutes before removing to wire rack.