I make the Breakfast of Champions nearly every morning.  As such, we tend to have a lot of bananas in the house.  Recently we had three extra bananas that had turned a dark brown color.  It was decided that making a banana bread was the best option.  There were two main problems with making a bread.  First, we didn’t have a bread pan and second, I tend to eat a whole loaf of bread in one sitting.  At the same time, we also really like having muffins around.  They are great snacks or an alternative to a dessert, etc.   H also enjoys muffins as a breakfast option.  If you haven’t tried the Apple Walnut Flax Muffins, you are missing out.

We came across a recipe and tried it with a few modifications.  Here it is for your enjoyment:

Ingredients
* 1-3/4 cups Wheat Flour
* 3/4 cup Flaxseed Meal
* 3/4 cup Sugar
* 1 tsp Baking Powder
* 1/2 tsp Baking Soda
* 1/2 tsp Sea Salt
* 2 Eggs
* 1/3 cup Canola Oil
* 2-3 Medium Very Ripe Bananas

Topping
* 1/2 cup chopped Walnuts-Baker’s Pieces
* 1/4 cup Light Brown Sugar (packed)
* 1/2 tsp ground Cinnamon, Saigon (Premium)

Directions
Preheat oven at 350. We use the paper muffin cups and spray the inside with an olive oil cooking spray.

Mix together flour, flaxseed meal, sugar, baking powder, baking soda and salt in a bowl. In a separate bowl, beat together eggs and oil. Add dry ingredients and mashed bananas alternately to egg and oil mixture, stirring until dry ingredients are moistened. Pour into prepared pan. Combine topping ingredients and sprinkle over batter in loaf pan. Pat down firmly into batter or swirl topping into batter with knife.

Bake 12-15 minutes.  (Might need more time, check with a fork.)

Yield: 18 muffins

ESTIMATED NUTRITIONAL INFORMATION

One muffin contains: Calories 180, Calories from Fat 80, Total Fat 9g, Saturated Fat 0.5g, Cholesterol 20mg, Sodium 110mg, Total Carbohydrate 25g, Dietary Fiber 2g, Sugars 12g and Protein 4g.