Whole Wheat Banana Mini Muffins

Another recipe to make with those super ripe bananas you have in your kitchen! This is a really easy one and is perfect for a quick breakfast or snack. And nut-free for a lunchbox, too.

It takes one bowl and a few simple ingredients. This recipes makes around 13/14 mini muffins that can be stored in an air-tight container for 4-5 days, or you can freeze in small batches. If you freeze, take them out and let them sit at room temp until thawed. They will come out perfectly.

Enjoy!

Ingredients

• 2 very ripe bananas, mashed

• 1/4 cup pure maple syrup

• 1/4 cup olive oil

• 1 egg

• 1 teaspoon vanilla extract

• 1 cup whole wheat flour

• 1/4 cup milled flax seed (by Tiny Sprouts)

• 1 teaspoon baking powder

• 1/4 teaspoon salt

Instructions

1.  Preheat oven to 350 degrees and grease your mini muffin pan

2. In a medium bowl, add bananas (and mash with a fork until smooth with smaller chunks), pure maple syrup, olive oil, egg and vanilla

3. Whisk together until smooth

4. Add flour, flax, baking powder and salt

5. Mix with a rubber spatula until incorporated

6. Spoon into muffin pan and bake for about 15 minutes until set and sides are golden

7. Let sit a few minutes then remove from pan and let cool completely on a cookie rack

8. Store in an air tight container for about 4-5 days. You can also freeze for up to 3 months

Whole Wheat Banana Mini Muffins