Bananas and blueberries: a match made in heaven. Start your day off with these tasty and filling muffins packed with fruits, walnuts, and ground flax seeds.
Servings and Ingredients
|1 ½ c.||Hy-Vee all-purpose flour|
|½ c.||golden flax meal|
|1 tbsp.||ground flaxseed|
|2 tsp.||baking powder|
|½ tsp.||Hy-Vee baking soda|
|¼ tsp.||Hy-Vee salt|
|2 tsp.||Hy-Vee ground cinnamon|
|½ tsp.||Hy-Vee ground nutmeg|
|⅔ c.||Hy-Vee walnuts, coarsely chopped, plus additional for topping|
|1||large Hy-Vee egg|
|½ c.||Hy-Vee light brown sugar, packed|
|3||medium bananas, ripe, peeled, and mashed|
|⅓ c.||Hy-Vee coconut oil|
|1 tsp.||Hy-Vee vanilla extract|
|2 c.||blueberries, fresh or frozen|
Things To Grab
- Standard muffin pan
- Paper muffin liners
- Large bowl
- Medium bowl
- Wire cooling rack
- Position a rack in the center of the oven. Preheat oven to 375 degrees. Grease a standard 12-muffin pan or line with paper bake cups.
Whisk together flour, flax meal, flax seed, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl. Stir in 1/3 cup walnuts.
Whisk together egg, brown sugar, bananas, coconut oil and vanilla extract in a medium bowl. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries. Spoon batter into prepared muffin cups. Top with additional nuts.
Bake for 14 to 16 minutes or until the muffins are golden and spring back when touched or toothpick inserted into center of muffin comes out clean, rotating the pan halfway. Cool in muffin cups on a wire rack for 2 to 3 minutes. Remove from muffin cups; serve warm.
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 15mg
- Sodium: 150mg
- Total Carbohydrates: 35g
- Protein: 5g