We love sweet breakfast muffins at my house! Banana, Applesauce, Pumpkin, Orange...we love them all and I will bake them all at some point and time the colder months. Any fruit based muffin has a lot of healthy goodness baked inside but I wanted to make them even healthier. Sooooooo, I played with my basic recipe, took out a bit of sugar and added oats and flaxseed. WOW! These were a hit with all of my tasters!
Banana Nut Muffins
2 sticks unsalted Butter, softened
1 cup white sugar
1 cup brown sugar
2 eggs
2 tablespoon Ground Flaxseed Meal
6 tablespoons water
4 medium sized bananas, overripe
1 1/2 cups Rolled Oats
2 cups Gluten Free All Purpose Flour
2 teaspoons Baking Soda
1 1/2 teaspoons Salt
1 teaspoon Cinnamon
2 teaspoons Xanthum Gum
1/3 cup milk or water
1/3 cup Bourbon or milk/water
1 1/2 cups chopped Pecans
1 bag semisweet chocolate chips (optional)
*if you want a vegan muffin you can substitute a vegan margarine stick for the butter and omit the eggs. When omitting the eggs, double the flaxseed meal and 6 tablespoons water.
Preheat oven to 350 degrees.
Cream Butter and sugar together, add eggs, Flaxseed meal and 6 tablespoons water. Blend well. Add bananas and blend well. Stir in Oats. then add baking soda, Xanthum Gum, salt, cinnamon and 1/2 the flour, mix well. Add remaining flour, liquids and pecans and stir till well blended.
Place liners in muffin tins. Fill liners 2/3 to full (depends on how big you want your muffins). Top with a sprinkling of chocolate chips (if desired, but think about how good a chocolate covered banana is) and bake 20 minutes per pan.
Makes 2 - 3 dozen muffins (depends on how big you make them)
Enjoy!!!!
