As you can probably tell, I am a muffin girl. Unfortunately, most muffins are packed with fat and sugar, which is one reason why I make all my own - a lighter, more nutrient packed version. The great thing about muffins in the morning is, you wake up and breakfast is already made!
INGREDIENTS
2 Cups Whole-Wheat Flour
3 Tb. Gluten
1/4 Cup Flax Seed
1/4 Cup Wheat Germ
1 tsp. Salt
1 tsp Baking Soda
4 Smashed Bananas
1/4 Cup Canola Oil
1/2 Cup Honey
2 Eggs
1 tsp Vanilla
1/2 Cup Chopped Pecans
DIRECTIONS
Line muffin tins with baking papers. Preheat oven to 350 degrees.
IN a small bowl mix together flour, gluten, flax seed, wheat germ, salt and baking soda. In a large bowl, whisk together oil, honey, eggs, vanilla and mashed bananas until well blended. Add dry ingredients to wet and mix together until dry ingredients are moistened. Stir in nuts.
Pour batter into prepared muffin tins and bake for 18-22 minutes or until toothpick inserted in center comes out clean.
