These banana muffins are packed with nutrients and flavor! Win-Win!
I have challenged myself with incorporating more flaxseed into my diet and recipes. Research indicates that flax may reduce risks of certain cancers as well as cardiovascular disease and lung disease.
Although flaxseed contains all sorts of healthy components, it owes its primary healthy reputation to three of them:
- Omega-3 essential fatty acids, “good” fats that have been shown to have heart-healthy effects. Each tablespoon of ground flaxseed contains about 1.8 grams of plant omega-3s.
- Lignans, which have both plant estrogen and antioxidant qualities. Flaxseed contains 75 to 800 times more lignans than other plant foods.
- Fiber. Flaxseed contains both the soluble and insoluble types.
With all that information, why wouldn’t you want to incorporate it into your diet?
Grind oatmeal into flour consistency. Add in remaining dry ingredients.
I used brown sugar blend to lessen the sugar content. Tastes just the same!
Mix in all wet ingredients. I use unsweetened vanilla almond milk.
I sometimes like to mash the bananas separately to break them up and then incorporate into all ingredients. This time, I chose not to. Chunks of bananas are good too! 🙂
Side note: I am still using my old school mixer and not my Kitchen Aid Mixer. I KNOW! I just need some quality time with it. I am afraid to take it out of the box until I know I can spend a solid day making some yummy stuff. Don’t judge.
Scoop into muffin tins around 3/4 full. Bake at 350 for 18-20 minutes.