These banana muffins, courtesy of Chefs Jean-Francis and Alessandra Quaglia, have a healthy twist thanks to flax meal.

RECIPE: Healthy Banana Muffins

Healthy banana muffins, courtesy of Chefs Jean-Francis and Alessandra Quaglia.

  • Mar. 27, 2012 5:00 p.m.

Healthy Banana Muffins

Makes nine regular-size muffins or 24 mini-size muffins

1/2 cup sugar

1/2 cup brown sugar

1/2 cup butter

1 egg

1 cup mashed ripe banana (about three)

1 tsp. baking soda

2 tbsp. hot water

1/2 cup all-purpose flour

1/2 cup whole wheat flour

1/2 cup flax meal

To coat muffin tin:

1 tbsp. butter

1 tbsp. flour

Preheat oven to 350° F.

Butter and flour muffin pans or use recycled paper muffin cup inserts.

In a bowl, cream together sugars and butter. Add egg and mashed bananas, mix well.

In a separate dish, dissolve baking soda in hot water. Add to banana mixture – do not overmix. Spoon batter into muffin tins.

Bake 25 minutes for regular size and 12-15 minutes for mini-size.

 

 

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