Recipe:
1 cup whole wheat flour
1/2 cup white flour
1/4 cup ground flaxseed (I grind flaxseed in a coffee grinder for a few seconds)
1/2 cup Sucanat (you can use regular sugar too)
2 tsp baking powder
1/2 tsp baking soda
pinch of salt
1 egg, beaten
1/2 cup Sucanat (you can use regular sugar too)
2 tsp baking powder
1/2 tsp baking soda
pinch of salt
1 egg, beaten
1 1/2 tsp vanilla
2 cups mashed bananas (about 3-4 ripe bananas. Bananas are the source of moisture for the muffins)
2 tablespoons corn oil (any vegetable oil will work)
1/2 cup vanilla soy milk
1/2 semi-sweet chocolate ships
Blend dry ingredients in a bowl. In a separate bowl, combine egg, vegetable oil, and soy milk. Stir until just blended. Pour the wet ingredients into the dry. Fold in bananas and chocolate.
Fill well -greased muffin pan. Bake at 400 degrees F for 18-20 minutes or until poking a toothpick in the center of a muffin yields no wet dough. Makes about 15 muffins.
2 cups mashed bananas (about 3-4 ripe bananas. Bananas are the source of moisture for the muffins)
2 tablespoons corn oil (any vegetable oil will work)
1/2 cup vanilla soy milk
1/2 semi-sweet chocolate ships
Blend dry ingredients in a bowl. In a separate bowl, combine egg, vegetable oil, and soy milk. Stir until just blended. Pour the wet ingredients into the dry. Fold in bananas and chocolate.
Fill well -greased muffin pan. Bake at 400 degrees F for 18-20 minutes or until poking a toothpick in the center of a muffin yields no wet dough. Makes about 15 muffins.
I like a bit of crispness to the bottom and sides of the muffins so I take the muffins out of the muffin tin and then flip them over so the bottom of the muffins are exposed in the tin to bake the underside for a couple minutes.
This recipe is my adaptation to one I found at http://mjmuth.blogspot.com/2007/03/whole-wheat-banana-flax-muffins.html
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