So I went rogue this week. I made a muffin recipe from my Pregnancy Cooking & Nutrition for Dummies book this week. Having to be at work early these days, I don’t have much time to cook. I like to sleep in as much as I can. With that being said, I like to cook things in advance as much as I can. I admit I was a little nervous making these muffins because they were on the healthy side. I just hope they didn’t taste like the box!
To my delight, they were light with just enough sweetness. The pecans provided a nice crunch to these tasty baked goods. Heck, even my husband who is very picky liked them too.
Banana & Flaxseed Muffins
Ingredients
- 3/4 cup white all purpose flour
- 3/4 cup whole wheat flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 cup sugar
- 3 tbsp canola oil
- 2 eggs
- 1 cup mashed bananas
- 1/2 cup pecans, chopped
- 1/2 cup chocolate chips (optional)
- dash salt
- 1/4 cup ground flaxseed
Cooking Directions
- Preheat oven to 350 degrees. Grease muffin tins or add muffin liners.
- In a medium bowl, combine the flour, flax seed, baking soda, baking powder, & salt
- In another bowl, beat the eggs & add mashed banana, sugar, and oil. Stir to combine.
- Add the wet ingredients to the dry & combine until just blended. Add the pecans & chocolate chips.
- Spoon 3/4 batter into muffin tins. Bake for 20-25 minutes, until a toothpick inserted comes out clean.
- Cool pan for 5 minutes & transfer to cooling rack.
