Heritage Flake Muffins

There is something real special about turning a cereal into a flour!

These muffins were created with whole, nutritious food in mind. When I was asked to create something using Nature’s Path Heritage Flakes I immediately thought of a healthy take on a bran muffin. When I had the ripest bananas known to man on my counter and walnuts in my freezer I knew what had to be done and the muffins were born. Grinding the cereal into a “flour” created this nutty, depth that was just perfect.

A close up of muffins on a cooling tray with a lightly toasted crumble of walnuts on top

Heritage flake Muffins

Teri-Ann Carty

These muffins were created with whole, nutritious food in mind. When i was asked to create something using Nature's Path Heritage Flakes I immediately thought of a healthy take on a bran muffin. When I had the ripest bananas known to man on my counter and walnuts in my freezer I knew what had to be done and the muffins were born. Grinding the cereal into a "flour" created this nutty, depth that was just perfect.

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Prep Time 15

Course Breakfast, Sharable, Snack

Cuisine American

Servings 12

Equipment

muffin tin
oven
ice cream scoop

Ingredients

1 flax egg (1 tbsp ground flax + 2½ tbsp warm water)
2 ripe bananas (mashed)
½ cup maple syrup
½ cup olive oil
1 tsp vanilla
¾ cup heritage flakes ground
½ cup oats
1 cup almond flour
1 cup gluten free flour
1½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ tsp salt
½ cup walnuts (chopped)

Instructions

Preheat oven to 350. Line a standard muffin tin with parchment liners OR grease liberally to prevent sticking.
Prepare flax egg by whisking flax and water together. Set it aside to gel for 10-15 minutes.
To a large bowl add bananas. Mash bananas with a fork or potato masher until no lumps remain. Add in maple syrup, olive oil, vanilla and flax egg. Mix to combine and set aside.
Add NATURE’S PATH Heritage Flakes to a small food processor and pulse until it resembles sand. Whisk dry ingredients in a separate bowl omitting walnuts until the end. Fold dry ingredients into wet to form a batter. Add in chopped walnuts and mix to combine.
Use an ice cream scoop to measure out 12 muffins
Bake for 22-24 minutes until edges start to turn golden brown. Remove from the oven and place muffin tin on a cooling rack for 10 minutes. Remove muffins from rack and allow for them to cool slightly before enjoying. Can be served warm.

Notes

I highly recommend freezing leftovers. They freeze wonderfully.

Keyword baked, dairy free, healthy, muffins, natures path, plant based, vegan