1 cup (250 mL) whole wheat flour
1 cup (250 mL) ground flaxseed
¾ cup (180 mL) wheat bran
¾ cup (180 mL) oat bran
¼ cup (60 mL) chopped dark chocolate or dark chocolate chips
2 Tbsp (30 mL) wheat germ
1 ½ tsp (7 mL) baking soda
1 tsp (5 mL) baking powder
1 Tbsp (15 mL) cinnamon
1 ¾ cup (430 mL) mashed banana, approx. 4 really ripe thawed frozen bananas – see below
½ cup (125 mL) dark brown sugar, packed
1 Tbsp (15 mL) apple cider vinegar and enough 1% milk to make 3/4 cup (see video)
¼ cup (60 mL) water
1 omega-3 egg
- Preheat the oven to 400F°(200C°). Line a muffin tin with large or jumbo paper cup liners. Set aside.
- In a large bowl using a fork or a wire whisk mix together all the dry ingredients: whole wheat flour, flaxseed, wheat bran, oat bran, chocolate or chocolate chips, wheat germ, baking soda, baking powder and cinnamon.
- In a medium bowl beat together all the wet ingredients: mashed banana, brown sugar, vinegar and milk, water, and egg. The mashed banana really needs to be mixed in well
- Pour the wet ingredients into the dry ingredients and mix till just combined.
- Scoop into muffin cups and bake for 20 to 25 minutes or until done. Tip: this is going to look like you could make 18 muffins, but these whole grain muffins don’t raise that much and to get the full health hit you need to make only 12, no more….
One serving = 1 muffin Per Serving: 222 Calories, 7.3 g Total Fat, 1.6 g Saturated Fat, 0 Trans Fat, 205 mg Sodium, 37.6 g Carbohydrate, 7.4 g Fibre, 15.7 g Sugars, 10.3g Added Sugars, 7 g Protein
Professional home economist tip:
Have any overripe bananas kicking around your counter? Freeze them whole. Two things happen in the freezing: one you didn’t waste food and two freezing breaks down the cell walls inside the banana so when they thaw they are the perfect consistency for any baked good that calls for mashed ripe bananas.