Kids are back in school and the activities and sports are starting. I decided to make a batch of muffins for my kids to pack and have for snacks. I was going to make the usual Banana Apple Bran Muffins from The Petit Appetit Cookbook (page 105), however I realized I was out of bran. I decided to substitute flax meal, which made them even better. Now they also have more protein too. Here’s the recipe:
Banana Apple Flax Muffins
Makes regular muffins
1 cup organic wheat flour
½ cup organic flax meal
1 teaspoon baking soda
½ teaspoon salt
½ cup sweet cream butter, (1 stick)
¾ cup applesauce or apple puree
1 medium banana, mashed
½ cup organic light brown sugar
2 cage-free, organic eggs
Preheat oven to 375F. With a fork, combine flour, flax, soda and salt in a small mixing bowl. Melt butter in a small saucepan over low heat. Or melt butter in microwave for 25 seconds on high. In a large bowl combine melted butter, applesauce, mashed banana, sugar and eggs. Mix together with a rubber spatula. Add flour mixture to applesauce mixture and stir until just blended. Batter will be lumpy and very moist. Spoon batter into greased mini muffin tin cups 2/3 full and place banana slice on top of each muffin. Bake for 15-18 minutes or until golden brown and set*. Remove pan from oven and cool on a rack 5 minutes, before turning out muffins.
*Note. Because these muffins are so moist with the mashed bananas and applesauce, the wooden pick test is difficult. The center may not come out clean if you hit a chunk of banana. If you’re not sure if they’re done, you can always pop one out and cut in half.
