Whole Wheat Banana Flax Muffins A Wholesome Afterschool Snack.
Whole wheat banana flax muffins are a wholesome afterschool snack.
When I was growing up, late spring was almost magical. Those afternoons that felt like summer days made us anxious to get swimming and with the longer days we’d play outside until we were called in for bed.
This was the season for catching pollywogs, which we’d bring home by the bucketful. And we’d play for hours on my cousins’ huge play structure that we called Jungle Jim. It was actually a jungle gym, but we were very young and the idea of a play structure having a proper name made such sense.
Late spring was also the season of painting rocks. I remember using nail polish to paint portraits on kiwi-sized stones, gluing yarn around the edges and turning them into quite unwearable necklaces for mom.
With so much playtime outside, grab-and-go snacks like cookies and muffins are great to have on hand. These banana muffins have always been popular with my kids and their friends. The recipe is from an old book called Great Good Food by Julee Rosso. I have other banana muffin recipes tucked in the book but long ago I wrote in the margin “This is the best!” Sometimes I add half a cup of chocolate chips to the recipe, as a treat.
Whole Wheat Banana Muffins
- 3 ripe bananas, mashed
- ¾ cup sugar
- 1 egg
- ¼ cup oil
- ½ cup applesauce
- 2 cups flour (half whole wheat or spelt, half all-purpose)
- 2 Tbsp. wheat germ or ground flax
- 2 tsp. baking soda
- 3 Tbsp. buttermilk, sour milk or a mixture of milk and plain yogurt
- 2 Tbsp. vanilla (This isn’t a typo!)
- Preheat the oven to 300 F.
- In a large bowl whisk the bananas with the sugar, egg, oil and applesauce.
- In another bowl whisk the flour, baking soda and flax or wheat germ.
- Add flour mixture to the banana mixture and mix gently until almost combined.
- Add the buttermilk and vanilla and stir gently, just until combined.
- Grease muffin tins or line them with papers. Divide batter among 12 muffin cups and bake for 25 to 30 minutes.