At the beginning of each October, my university has a so-called “fall break” which is actually nothing more than a 3-day weekend. I’m totally on board with the idea of this mini-vacation, but its actual application seems pretty half-hearted. If you’re going to call it a break, make it a break! Three days was just long enough for me to make the 7-hour journey home, collapse into relaxing familiarity for 40-some hours, and then tear myself away to drive all the way back to school. It felt more like a teaser than anything else, especially for a homebody like myself. Still, I’m grateful for my brief recharge at home, and I need to keep reminding myself that relaxation often morphs into boredom after too many days. Okay, maybe not 2 measly days, but let’s stay positive!
One of my projects during my time at home was to re-stock the freezer with easy grab-and-go breakfasts for my mom. She’s not exactly a morning person, and I know for a fact that breakfast is virtually the last thing on her mind as she gets ready for work. You know someone like that, too? Good. Make them these muffins!
These Banana Flaxseed Muffins are perfect for a quick, healthy breakfast. I like to make a full batch ahead of time and store them in the freezer for those busy mornings. They can be made gluten-free, but you can also use a mixture of whole wheat and all-purpose flour if gluten isn’t an issue. Unlike so many muffins that are basically frosting-less cupcakes, these are full of healthy ingredients to give you an energy boost without the crash. Bananas serve as the main sweetener, and they also lend the muffins a soft, moist texture. Flaxseed brings in some heart-healthy fat, and warm spices give the muffins extra flavor. You can even make them vegan by using agave nectar and soy or almond milk!
I love knowing that my mom now has a few weeks’ supply of muffins for breakfast, settled right next to the chili I made for my dad (which he will most likely not eat for breakfast, just so we’re clear). I’m sure they’re capable of fending for themselves (after all, they managed just fine until I came along) but I also know how much they miss my cooking and baking! Make your own friends and family happy by baking them a batch of these Banana Flaxseed Muffins. There’s nothing like a pre-made, homemade, healthy, on-hand breakfast to show them that you care!
Banana Flaxseed Muffins
Makes one dozen standard-size muffins
1 & 3/4 cups gluten-free flour blend (or all-purpose flour)
1/2 teaspoon xanthan gum (if using gf flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 medium ripe bananas, mashed
1/2 cup milk (I used soy milk)
1/4 cup vegetable oil
1/4 cup agave nectar or honey
1 teaspoon vanilla extract
3 tablespoons ground flaxseed
Preheat oven to 400 degrees F. Line or grease a 12-cup muffin tin and set aside.
In a large bowl, whisk together the flour, xanthan gum, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a smaller bowl, whisk together the mashed bananas, milk, oil, agave, vanilla, and flaxseed. Using a rubber spatula, fold the wet ingredients into the dry ingredients just until no flour streaks remain. Scoop the batter evenly into the muffin tins.
Bake for 5 minutes, then reduce the oven temperature to 350 degrees and bake for an additional 13-17 minutes, or until an inserted toothpick comes out clean. Let the muffins cool in the pan for 5 minutes before removing to a wire rack.
(Recipe adapted from Anecdotes and Apples)