Saturday, June 23, 2012

Egg Free Healthy Banana Bran Muffins

These.  You've gotta try!  For one thing, they are healthy, as far as muffins go.  Something you wouldn't feel too bad about giving your kids (or yourself) for breakfast.  The other thing:  they are really good.  My hubs took some to work for breakfast and when he came back home he said "you know those muffins?  They were really good!"  And my kids asked for them for dessert!

Healthy Banana Bran Muffins
From Egg Free Bakery slightly adapted from Mel's Kitchen Cafe

2 tablespoons butter, softened
1/3 cup applesauce
1/2 cup granulated sugar
2 flax "eggs" (2 tbsp ground flax seed + 6 tbsp warm water)
3 medium ripe bananas, mashed
1/2 cup buttermilk
1 1/2 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 cups bran flakes
1 cup miniature semisweet chocolate chips

Preheat the oven to 350 degrees F. Mix ground flax seed and water and let stand, about 5 minutes.  Meanwhile, in a large mixing bowl, cream together the butter, applesauce and sugar. Add the flax "eggs", bananas and buttermilk and mix well. Add the flour, baking soda, salt, bran flakes and chocolate chips. Mix just until evenly moistened. The batter will be lumpy with a few dry streaks. Fill greased or paper-lined muffin cups 2/3 full. Bake for 16-18 minutes until a toothpick comes out clean. Remove to a wire rack to cool completely. Store the muffins in an airtight container for 1-3 days or freeze in a resealable freezer bag or airtight container for up to a month.

*Note- instead of mixing the chocolate chips into the batter, I opted to sprinkle mine on top before baking.  Either works!

Recipe Source: adapted from Quick Cooking September/October 2002

Shared on Real Food Allergy Free- Allergy Free Wednesday

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