Banana Flax Seed Muffins

For roughly the past 21 years my dad has been reminding me that breakfast is the most imporatant meal of the day. I usually just roll my eyes and give him "the look." I just don't get up early enough in the mornings to eat breakfast. And if I did, while I do enjoy cereal, I don't enjoy it as a breakfast food. I'll admit that I do know I should be eating breakfast. So in honor my dad and his constant rambling on about breakfast I thought my first recipe should be a nice make ahead, grab and go, dairy-free (for my little AJ) breakfast food. Since no eggs, milk, or butter was used, these yummy muffins are completely vegan.

Today's recipe is Banana Flax Seed Muffins. If you have the availability, chia seeds (yes! ch-ch-chia seeds!) will also work wonderfully in this recipe.

Flax seeds are a great low carb "whole grain." While it’s not technically a grain, it has a similar vitamin and mineral profile to grains, while the amount of fiber, antioxidants, and Omega-3 fatty acids in flax leaves grains in the dust. And its combination of healthy fat and high fiber content make it a great food for weight loss and maintenance -- many dieters have found that flax seed has been a key to keeping them feeling satisfied. With all of this, who wouldn't add flax seeds or flax seed oil to as much as possible? They're also great because you can sneak them into things such as muffins and no one, not even a suspicious husband, will know they're in there. Teehee!

The cast of characters in this recipe are:

1 Tbs. flax seeds
3 Tbs. water
1 c flour
1/2 c pastry flour
1/2 c brown sugar
1/4 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. vanilla
1/3 c vegetable oil
3 bananas, mashed
crystalized ginger or dairy-free chocolate chips (optional)

First, preheat the oven to 350* Put 1 Tbs. of flax seeds in 3 Tbs. of water and set off to the side

Combine all dry ingredients in one bowl and set aside.

Mash the 3 bananas. Usually I have AJ do this, but he wasn't feeling well.

Add all remaining ingredients (except the flax seeds) and mix well.

Add the wet ingredients to the dry and then add the flax seeds. Mix well!

I usually spray my muffin tins with a fat free cooking spray for baking when I do my muffins. I have found this is way easier for little hands to eat rather than having to peel off paper muffin holders. Then I use an ice cream scoop to fill the tins about 3/4 of the way full.

Bake the muffins for 15 minutes , or until a toothpick (bamboo skewer in my case) comes out clean when placed in the middle of a muffin...Perfection!

And, yes Daddy, I did have breakfast this morning.

Ingredients:

1 Tbs. flax seeds
3 Tbs. water
1 c flour
1/2 c pastry flour
1/2 c brown sugar
1/4 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. vanilla
1/3 c vegetable oil
3 bananas, mashed
crystalized ginger or dairy-free chocolate chips (optional)


Directions:
1. Let the flax seeds sit in the water as you prepare the rest.
2. In a large bowl, combine the dry ingredients and set aside.
3. Mash bananas.
4. Combine remaining ingredients in a seperate bowl, mix well.
5. Combine wet and dry ingredients, and the flax seeds, stirring to blend. If desired, stir in crystalized ginger or dairy-free chocolate chips.
6. Bake at 350* or until a toothpick comes out clean when poked in the in the middle of a muffin.
7. Eat and enjoy!