No surprise here: once again we found ourselves with more over-ripened bananas than we knew what to do with. But instead of yet another loaf of banana bread, I decided to try a new recipe that would be just as yummy but bring even more health benefits. Enter, banana almond flax muffins.
This was a new adventure stemming from some birthday shopping/retail therapy at Wegmans (only me, I know…) I figured if I was going to be able to continue my baking spree, something in the mix had to be healthy. The flax meal, nearly undetectable, put us a step in the right direction with some added fiber and heart-healthy omega-3s. Plus, there’s absolutely no sugar or oil in these whatsoever. Rolled oats and toasted almonds round out the bananas to make these soft and chewy and the perfect grab-and-go breakfast.
- 2½ cups rolled oats
- ⅔ cup plain Greek yogurt
- 2 eggs
- ½ cup raw honey
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 tablespoons flax meal
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon nutmeg
- ¼ teaspoon iodized sea salt
- ⅓ cup toasted slivered almonds
- 2 ripe bananas
- Preheat the oven to 350 degrees F and line a muffin tin with paper liners, or grease with coconut oil.
- In a food processor, pulse oats a few times until they're about ⅓ of their original size.
- Add the remaining ingredients to the food processor and pulse until everything is well mixed.
- Scoop the batter into the prepared muffin cups, filling each about ⅔-3/4 of the way full (about ¼ cup of batter).
- Bake for 18-20 minutes or until a toothpick inserted in the center of the muffins comes out clean.