Somehow, two days before we headed away on March Break, we ended up with two bunches of bananas in the fruit bowl.
We go through bananas quickly in our house so they rarely have a chance to get nice and ripe. I considered the extra bananas a bonus, stuffed them all in the fridge as we ran out the door, and enjoyed a very merry, storm filled, flight delayed, family-filled holiday.
Normally I’d peel and freeze excess bananas but I was out of time and this bunch was barely ripe so as it turned out the fridge was a good holding place. When we got home I peeled and froze them all and then set about digging up a few family favourite recipes.
For years I have been making a banana muffin recipe from one of the Silver Palate cookbooks. The book was a gift from my mom and when I got my copy I went through hers and transposed all of her recipe notes to mine. This was one of the recipes she had a checkmark beside.
I know this is an excellent recipe because my daughter’s friend “M”, who is notoriously difficult to feed, loves them.
How to make a healthier muffin:
Sometimes I can’t help but tinker with recipes, even the great ones. I don’t necessarily tinker to improve, this s a case of tinkering to create something a little different.
To turn these into whole wheat banana flax muffins I added molasses, reduced the refined sugar, added a bit of flax meal, used whole grain flour and reduced the vanilla a little bit to create a healthier version of the muffin.
Whole Wheat Banana Flax Muffins
Makes 12 muffins
- 3 ripe bananas
- 2/3 cup sugar*
- 1 egg
- ¼ cup Crosby’s Fancy Molasses
- 1/4 cup grape seed oil
- ½ cup unsweetened apple sauce
- 1 cup all-purpose flour (spooned in)
- 1 cup whole wheat or spelt flour (spooned in)
- 2 tsp. baking soda
- ½ tsp. salt
- 2 Tbsp. ground flax seed
- 3 Tbsp. buttermilk or milk
- 1 Tbsp. vanilla (this is not a typo!)
*Feel free to reduce the sugar to 1/3 cup. (One reader wrote to tell me she forgot the sugar entirely and they were still delicious).
- Preheat oven to 325 F.
- Mash bananas with sugar. Whisk in egg then molasses, oil and apple sauce.
- In a separate bowl whisk flours with baking soda, salt and flax.
- Add dry ingredients to banana mixture and mix gently until almost combined.
- Stir in buttermilk and vanilla taking care not to overmix.
- Spoon into prepared muffin tins.
- Bake for 20-25 minutes
One more thing…
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