Banana Flaxseed Muffins

Here's our favorite banana recipe of late, a variation on this one.  They make a delicious and hearty breakfast, sliced in half and topped with jam, peanut butter, or butter.

Banana Flaxseed Muffins

Ingredients:

1 cup cultured buttermilk or kefir (or sub 3/4 cup plain yogurt plus 1/4 cup milk)
1 egg, lightly beaten
1/2 cup oil (I use coconut oil, melted... or sub 1/2 cup applesauce)
2 T honey

1 T vanilla extract
3 very ripe bananas

2 cups flour (I usually combine 1 cup whole wheat and 1 cup spelt)

1/3 cup ground flaxseed meal
1 tsp baking powder
1 tsp baking soda

1 1/2 tsp cinnamon
1/4 tsp salt

Optional add-ins

3/4 cup chocolate chips

3/4 cup blueberries

1/2 cup chopped walnuts

a handful of greens (blend them together with the bananas)

Instructions:

Non-soaking instructions: Preheat oven to 400.  Mash the bananas in a blender or food processor.  Pour into a large bowl, and add the buttermilk, egg, oil, vanilla and honey.  Mix well.  Add the flour, flaxseed, baking powder, baking soda, cinnamon, salt, and any optional add-ins.  Mix just until moistened.  Place batter by 1/3-cupfuls into a greased muffin tin (or line with papers).  Bake for 18 minutes or until browned.

(Optional soaking step: combine flour in a blender with bananas, buttermilk, oil, and honey, and soak for 12-24 hours before making muffins.  After soaking, add the rest of the ingredients and bake as previously instructed.  When I soak I usually add extra liquid-- either milk or buttermilk-- in the morning, to make the batter more workable.)

Enjoy!