The key to these is portion control. Muffins are already portioned which helps (as compared to making a loaf of banana bread), but having 12 muffins in the house could be tempting. I would recommend making a batch & freezing half. Also try pairing them with 1-2 hard boiled eggs or a 1/4 cup Greek yogurt for a balanced breakfast or snack.
These muffins are a very reasonable pre-workout snack. They are also a nutritious choice for kids as a quick breakfast or packed in lunch.
These banana muffins are packed with fiber & use less sugar than traditional recipes. The granola on top adds something extra, but they are just as delicious without. A go-to recipe when you have over-ripe bananas sitting on your counter! The secret to moist banana bread? Be sure to not over mix the batter.
Ingredients:3-4 ripe bananas
2 cups whole wheat flour
2 Tablespoons ground flax seed
¼ teaspoon salt
1 teaspoon baking soda
½ cup butter, softened
½ cup brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
¼ cup granola (to top)
Pre-heat oven to 350° & line muffin tin.
Cream together softened butter & sugar.
Add eggs & vanilla, cream to combine.
Add whole wheat flour, flax seeds, salt & baking soda, mix to barely combine.
Mash bananas & fold in.
Place in muffin tin, top with sprinkle of granola & bake for 25-40 minutes, until toothpick comes out clean.