Saturday, May 5, 2012

Banana/Chocolate Chip Flax Muffins

I've been having fun making variations of my original Flax Muffin recipe. I have blueberry walnut muffins in the oven right now. My favorite variation to date is the recipe that follows. I served it as a dessert and what didn't get eaten at dinner were eaten at breakfast. The banana made a super moist muffin that remained super moist overnight. The muffins didn't last any longer than that.
Banana/Chocolate Chip Flax Muffins

Banana/Chocolate Chip Flax Muffins

1 1/4 cup flax meal
2 tsp baking powder
1/2 tsp sea salt
1 Tbs Cinnamon
1 tsp Nutmeg
4 large Eggs
1/4 cup Coconut oil(melted or softened) or butter or ghee
3/4 cup Pure Maple syrup or agave or coconut nectar
1/4 cup Water
1 Tbs Vanilla
1 1/2 very ripe banana, mashed
1/2 cup dark chocolate chips(I used ghirardelli 60%)

  1. Preheat oven to 350 degrees
  2. Grease 12 muffins tin very well with coconut oil or line with cupcake papers.
  3. Mix dry ingredients together then mix in the remaining ingredients.
  4. Let batter stand for 10 minutes. I skipped the step the first time I made it, however I found the muffins were lighter when I don't miss this step.
  5. Scoop the batter into prepared muffin pan.
  6. Bake for 18 minutes, until toothpick comes out clean.
  7. Let cool 15 to 20 minutes before removing from pan as the muffins will hold together better.
These are nutritious, delicious, real food muffins. 
FYI: 2 Tbls of flax meal has 3 grams of protein and 4 grams of fiber. 

Tell me what variations you have tried?

1 comment:

Sherry said...

I made these, but I sprinkled the chips on top and they stayed during baking. The muffins were really good! I let them cool and then put them into a zip-loc and stored in the fridge for munching on. They last well for a week and warmed in the microwave successfully! Thanks Linda.


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