Go Back
–+ servings
A close up of muffins on a cooling tray with a lightly toasted crumble of walnuts on top

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.
5 from 1 vote
Print Pin
Servings: 12 muffins
Author: Teri-Ann Carty
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Equipment

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)
US Customary - Metric

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.

Nutrition

Serving: 1muffin | Calories: 278kcal | Carbohydrates: 28g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 211mg | Potassium: 156mg | Fiber: 4g | Sugar: 12g | Vitamin A: 77IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 2mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.