Heritage flake Muffins
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.
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.