Friday, January 06, 2012 Posted by Dina N
2 eggs, beaten (or 2 tbsp. flax and 6 tbsp. water)
3 very ripe bananas, mashed
2 cups all-purpose flour (or 1 1/2 cups flour and 1/2 cup rolled oats)
3/4 cup white sugar (or 1/4 cup Splenda with fiber and 1/4 cup Truvia)
1 teaspoon salt
1 teaspoon baking soda
+ 1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 10 muffin cups (I used 9 in a nonstick pan).
In a medium bowl, mash bananas well.
Combine eggs (flax, water) and bananas.
In a separate bowl, mix together flour, salt, sugar and baking soda.
Stir banana mixture into flour mixture. Fold in walnuts if desired.
Pour batter into prepared muffin cups.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean. (I baked for just 15 minutes).
The muffins were soft, moist, and delicious! The kids thought they were having dessert... My daughter - the sweet tooth - said they were much, much better than she expected ;-) Next time, I will try cutting the sugar to 1/4 cup, use 1 cup oats and 1 cup flour, and add some nuts for a little crunch. Serve with a glass of milk or a cup of coffee. These muffins freeze well if you have any left - then you get nutritious breakfast in just 15 seconds. Enjoy!