A warm, freshly baked, homemade muffin is the best for enjoying on a slow Sunday afternoon. With a big mug full of steamy tea. I know there’s haters out there right now saying “you might as well be eating cake”.
Excellent. I love cake too.
What’s wrong with a home-baked muffin, made with real food ingredients like whole grain flour, oats, carrots, walnuts, yogurt, eggs, canola oil and dates? NOTHING. Absolutely nothing. Sometimes, I’ll walk on the wild side and throw in a little chocolate. Bam!
And yes, I get (and agree) that those giant, sugar-filled store-bought muffins made with highly processed ingredients aren't a nutritious choice. Beyond not-so-great ingredients, they are just too big for every day snacking.
BUT...those muffins are not even in the same ballpark as the ones I create in my kitchen. They are decidedly not cake. (just ask my kids)
These banana muffins are on the small-ish side -- right-sized for snacking -- and they are made with good-for-you ingredients, including ground flax. PLUS...they are made in one bowl for simple muffin making and super easy clean up. That's my kind of baking!
One Bowl Banana Muffins
Makes 12 muffins
3 really ripe bananas, mashed
1/3 cup (80 mL) canola oil
1/3 cup (80 mL) sugar
2 large eggs
1 tsp (5 mL) vanilla
1 1/2 cups (375 mL) whole grain flour (I use white whole wheat)
¼ cup (60 mL) ground flax
1 tsp (5 mL) baking soda
¼ tsp (2 ml) salt
Mini chocolate chips (or pieces of dark chocolate), dehydrated banana slices and peanut butter (optional)
How to Make
Preheat the oven to 350°F. Line non-stick mini muffin pans with paper liners.
In a large bowl, mix the mashed banana, oil, sugar, eggs, and vanilla until well combined. Add the flour, ground flax, baking soda, and salt and stir until just combined.
Spoon batter into prepared pan. Top with a sprinkle of mini chocolate chips, dehydrated banana chips and/or peanut butter, if using. Bake for about 20-21 minutes, until golden and a toothpick inserted into the centre of a muffin comes clean.
Cool completely and store in an air-tight container for up to 2 days. Freeze for up to 3 months.
Download the recipe for One Bowl Banana Muffins