One Bowl Blueberry Banana Flaxseed Muffins
Dairy free, oil free, egg free, and reduced sugar – and they still taste delicious! What? For real! Yes! It’s “better-for-you-baking” science! The banana acts as a sugar replacement as well as a moisturizing agent, instead of oil. And, the flax replaces the egg. I have to admit, I was pretty incredulous that this worked, but it does and they are delicious!
Servings: 12
Calories:
Ingredients
- 4 ripe bananas
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- ¼ cup flax meal
- ¾ cup sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup blueberries
- 1 tablespoon whole flax seeds for topping
Instructions
- Heat the oven to 350°F. Line a 12-cup muffin tin with paper liners. Mash the bananas in a bowl. Add the flour, flax, sugar, baking soda, and salt. Stir to combine. Fold in blueberries. Scoop the batter into the prepared tin. Top each muffin with a sprinkling of whole flax seeds. Bake until golden brown, about 20 minutes. Remove to a rack to cool. Store in an airtight container in the refrigerator for up to 5 days. (Store in the fridge b/c with the high moisture content they are more likely to mold and spoil on the counter.)