I'm a big fan of the homemade muffin - they somehow make me feel like I'm on top of things when the day has hardly begun. And is there anything more comforting than to wake up to the smell of baking when it's chilly outside? High in fibre and not too sweet, these moist banana-flax muffins make the perfect start to a busy morning. And they're a great way to use up overripe bananas - I often make bread, but the fact that these bake in less than half the time comes in handy when we're getting ready for work and school.
When bananas start to turn too ripe to eat, pop them in the freezer whole, in their skins - to thaw, put them in a bowl (they'll leak) and let stand at room temperature, or to speed things up, put them in a bowl of warm water. They'll be soft enough after freezing to squish around in their skins, then squeeze out directly into your mixing bowl.
3 very ripe bananas
1/2 cup sugar
1/4 cup canola or flax oil
2 large eggs
1 tsp. vanilla
1 1/2 cups flour
1/4 cup ground flaxseed
1 tsp. baking powder
1/4 tsp. salt
Preheat the oven to 350°F.
In a large bowl, mash the bananas, sugar, oil, eggs and vanilla with a potato masher – don’t worry about getting all the lumps out.
Add the flour, flaxseed, baking powder and salt and stir until almost combined.
Divide among 12 greased or paper-lined muffin tins and bake for 20-25 minutes, or until golden and springy to the touch. Makes about a dozen muffins.