I made these the other day and YUM. These moist, fluffy, not-to-sweet banana muffins are the perfect snack or breakfast-on-the-go companion.
Banana-Flax Breakfast Muffins
(adapted from the Vegetarian Times recipe)
2 cups bran cereal
1 cup buttermilk (or soured soy or almond)
1/4 cup flaxseed meal
3 over-ripe bananas
1/4 cup granulated sugar
1 large organic, cage-free egg
1/4 cup walnut or flax oil (I use walnut; and-I strongly suggest avoiding canola oil at all cost)
1 1/2 cup whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
Place cereal, buttermilk (or soured milk), and flaxseed meal in bowl of large food processor; pulse to combine. Let stand for about 30 minutes allowing the cereal to soften. Preheat oven to 350*.
Add bananas to cereal mixture and process until smooth. Add sugar, egg, and oil and then process until smooth.
Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in separate bowl. Add to cereal mixture in food processor and process until smooth.
Fill each muffin cup with 1/2 cup of batter and bake at 350* for 20-25 minutes, or until tops are brown and a toothpick inserted in the center comes out clean. Cool on wire rack.
and, if you’re curious; this is the cereal I used in mine: