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| Banana and Flax Seed Muffins |
"Family favorite. They don't last long. Taste great from the oven. I like to freeze leftovers the same day. Great for breakfast or lunch pails. Freeze ripe bananas until you're ready to do some baking."
Ingredients :
- 6 large ripe bananas
- 1 cup brown sugar
- 3/4 cup salted butter, melted
- 1/2 cup white sugar
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 1/4 cups whole wheat flour
- 1/2 cup ground flax seeds
- 2 teaspoons baking soda
- 2 teaspoons baking powder
Instructions :
| Prep : 10M | Cook : 20M | Ready in : 30M |
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- Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
- Mash bananas in a bowl. Add brown sugar, butter, white sugar, and eggs; mix well. Add all-purpose flour, whole wheat flour, flax seeds, baking soda, and baking powder. Scoop batter into the prepared tins.
- Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes.
Notes :
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