Recipe by MathMom.calif
Adapted from Banana Bread. Went to the pantry and saw that I was out of whole wheat flour. Then I felt creative and wanted to add other things... This was the result. I still was planning to play with the receipt a bit more and add whole wheat flour or something, but the family liked these so much and ate them so fast, I changed my mind. Instead of rice flour I would think another flour would work fine, such as all-purpose, whole wheat, whole wheat pastry or other. I made these small and got 18 muffins, but I like them small. Then I can have two. ;)
Top Review by Outta Here
Very nice flavor and lots of texture variation with the nuts, oats and flax seed meal. Turned out very moist with very little fat. I used agave nectar, which has a low glycemic level, which is good for us diabetics. Thanks for posting a keeper!
- 3 very ripe bananas
- 1⁄2 cup honey (I prefer the agave nectar) or 1⁄2 cup agave nectar (I prefer the agave nectar)
- 2 tablespoons canola oil
- 3 tablespoons flax seed meal
- 3⁄4 cup all-purpose flour
- 3⁄4 cup brown rice flour
- 1 teaspoon vanilla extract
- 1 1⁄2 teaspoons baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup rolled oats
- 1⁄3 cup applesauce
- 2⁄3 cup chopped walnuts
- 1⁄2 teaspoon cinnamon
- Preheat the oven to 350 degrees.
- Mash the bananas and mix in the honey (or agave nectar), oil, applesauce and vanilla.
- In a separate bowl mix together the flours, baking soda, salt, flax meal and cinnamon.
- Mix together the wet and dry ingredients.
- Fold in the nuts and oats.
- Spoon into oiled muffin tins, filling about 2/3 full. Bake at 350 for 15-20 minutes. The flax meal makes these muffins turn out a very dark brown.