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Healthy muffins filled with whole wheat flour and flax—you’d never know they were so good for you!
Preheat your oven to 375°F. Line a 12-count muffin tin with paper liners.
In a large bowl, combine the bananas, brown sugar, ground flax, egg, butter, and vanilla. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the flour mixture to the banana mixture and stir until just combined. Fold in the chocolate chips, if using.
Divide the batter evenly between the muffin tins. Bake for 18-20 minutes, or until the tops are just beginning to brown and a toothpick inserted into the centre of the muffin comes out clean. Cool on a wire rack.
These muffins freeze extremely well and make a great breakfast or snack!
This Low Fat Banana, Date & Nut Bread may be low on fat, but it’s not low on flavor! It’s perfect to enjoy with that morning tea or coffee. This recipe makes two loaves, one to eat now, and one to put in the freezer to enjoy later.
Better than Starbucks makes!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!