Chocolate Banana Flax Muffins

I found and then adapted this recipe during the first few weeks I was home after my c/section. Let’s just say that the medication I was on for pain had a side effect that was… um…. causing me to think about adding more fiber to my diet. Hence, flax seed muffins.

These are gluten free, dairy free, and refined sugar free. AND they taste GREAT! Or else I wouldn’t eat them.

Preheat your oven to 375.

3 mashed Bananas (very ripe, of course)

1/2 cup honey

1 egg

1 tsp vanilla

pinch of salt

1 1/2 cups Pamela’s Baking and Pancake Mix OR 1 1/2 cups Flour (regular for all you gluten people out there or a GF mix like Bette Hagman’s Featherlite mix)

1 cup milled flax seed (I get mine at Costco)

1 tblsp cinnamin

1 tsp baking soda (do not use if using Pamela’s)

1 tsp baking powder (do not use if using Pamela’s)

2 heaping tblsp cocoa powder (optional – if you want some regular banana muffins, just leave this out)

Mix all the wet stuff and then add the dry stuff. Or if your lazy like me: just dump it all in a bowl and mix it all together.

Scoop the batter into a regular muffin tin. Bake for 20-25 minutes. I like them fresh out of the oven with butter. YUM.

Enjoy! And enjoy all the fiber and Omega-3s you’re getting from just one of these great muffins!



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