Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Kyosan, 08/08/03
Banana/Flaxseed MuffinsIngredients (use vegan versions): 1/2 cup (86 g) flaxseed
3/4 cup (102 g) all-purpose flour
1/2 cup (100 g) sugar
2 teaspoon Rumford baking powder (no aluminum) **
1 tablespoon lecithin granules
1/4 teaspoon salt
1/2 cup (60 g) English walnut pieces, chopped
5/8 cup (153 g) soy milk, unsweetened
1 teaspoon vanilla extract
1 cup (225 g) mashed ripe bananas
Directions:1) Grind the flaxseeds.
2) Premix the dry ingredients.
3) Premix the wet ingredients.
4) Quickly, mix the wet with the dry ingredients. Use only enough strokes to wet the batter (12..18).
5) Quickly, spoon batter into muffin cups.
6) Bake muffins at 350°F for 30 minutes (preheated oven).
** Its important to use Rumford or other calcium phosphate baking powder (especially when using non calcium fortified soymilk). The high calcium content of the baking powder assists in forming the muffins supporting structure.
Serves: 6 large muffins
Preparation time: 50 minutes including baking time
These were excellent--I added sunflower seeds instead of walnuts. I also added carob chips. Very good this way. Except the sugar should be cut back if you add the carob chips; as it is too sweet with all the sugar and the carob chips too.
Archived comment by: gsn
I had some delicious muffins from Whole Foods that sound exactly like these -- I can't wait to try them. Those muffins had whole flax seeds sprinkled on top for extra crunch, so I think I will add that and see how it goes. Thanks for the recipe!
Archived comment by: kitreece22
I made these last night. I didn't add the lecithin or walnuts (wish i had some...) but added chocolate chips instead. I had preground flax so I added a good heaping half cup. Made regular sized muffins, baked at 350 for about 25 minutes. Made 13 muffins if they are smaller. They turned out pretty dense, but I'm a sucker for anything wiht bananas so I really enjoyed them. YUMM.
Archived comment by: baypuppy
