High Iron & Fiber
- 3-4 large ripe bananas
- 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup ground flaxseed
- 1/4 cup walnuts, chopped + additional for topping
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg (optional)
- 2.5 tbsp margarine or unsalted butter, softened at room temperature
- 1 tbsp oil
- 1/2 cup light brown sugar
- 1 tsp vanilla extract
- pinch of salt
- 1/4 cup chocolate chips (optional)
Preheat your oven to 350 F.
In a large bowl, mash the bananas well using a fork or potato masher.
Mix in your “wet” ingredients – margarine/butter, oil, sugar, and vanilla.
In a separate bowl, mix your dry ingredients: all purpose flour, whole wheat flour, rolled oats, ground flaxseed. Add in baking powder, baking soda, cinnamon, nutmeg, and pinch of salt. Mix well.
Add the dry ingredients mixture to your wet ingredients bowl, mixing in small batches at a time.
Mix in walnuts and chocolate chips if using. Reserve some walnuts/chocolate chips for topping the muffins if you’d like.
Line your muffin tray with muffin cups for easy cleanup or use some margarine/oil to grease the muffin tin and prevent sticking.
Pour batter into each muffin cup till its about 3/4 full. Top with chopped walnuts and/or chocolate chips.
Cook on middle oven rack for about 25-30 minutes, or until top becomes light brown. Cool for about 5 minutes in the tray and then move them to a cooling rack. Once fully cooled, ENJOY!
Pro tip: Insert a toothpick into the center of your muffin. If it comes out clean, your muffins are fully cooked!