Banana Muffins

This is Mom's recipe with some tweaks. Apparently Andria isn't the only one who got Mom's inability to make a recipe without adapting it. 😂 I usually double the recipe and put some in the freezer.

Banana Muffins

Mix together and set aside:

     2 ½ c. whole grain flour mix *See note below

     ½ c. quick oats
     1 ¼ c. sugar

     1 Tbsp. ground flaxseed

     ¾ tsp. baking soda

    1 ½ tsp. baking powder

    1 tsp. salt

Mix wet ingredients:

     2 c. bananas mashed (6-8 bananas) – the riper the better.

     3 eggs

    ¹/₃ c. coconut oil, melted  (you can use any oil you prefer)

    ¼ c. unsweetened applesauce

Combine the dry and wet ingredients. Optional add-ins:

    ½ c. roasted chopped nuts (I use walnuts)

    ¾ c. dark chocolate chips (Enjoy Life Brand for dairy free)

Spray or line muffin tins and fill 3/4 full (I use a large cookie scoop). Bake @ 375 degrees for 15-20 minutes or for mini muffins 8-9 minutes. Baking time may vary based on your oven and muffin tins.

Once cool store in an air tight container or freeze.

*For the Gluten Free Whole Grain Mix I usually buy a 4 pack of Bob's Red Mill of each flour (amaranth, buckwheat, millet, oat, and teff). I dump a bag of each in a huge bowl and mix it together. You can also add oat flour.  I store the mix in a large freezer bag. This mix works great for muffins, but I haven't tried it for anything else.