Morning Banana Bran Muffins (with vegan options)
I started making these years ago when I was looking for a healthy and inexpensive way to make breakfast, and something I could throw in my backpack when I was hurrying out the door to class during my college years. Over the years I’ve tweaked the ingredients trying to pack as much healthy goodness in these as possible. I love them warm with honey drizzled on top, and if I have berries on hand I can’t resist a bowl of berries ‘n’ cream along side these muffins.
2 bananas, mashed
3 eggs (or 2/3 cup of applesauce)
1/2 cup almond oil
1/2 cup honey
2 cups flaxseed meal
1 1/2 cup bran flakes
2 cups whole wheat flour
1 1/2 cup milk (or almond milk)
1 1/2 cup dried cranberries
1 tsp cinnamon
2 tsp baking soda
Prepare muffin tin with non-stick spray (I like to use olive oil). Preheat oven to 350 degrees.
Mix wet ingredients together in large mixing bowl (by hand or with an electric mixer). Little by little add the dry ingredients to the mixture, stirring after every addition.
Fill the muffin tins using a 1/2 cup measuring cup.
Bake 25-30 minutes.
Makes approximately 24 muffins.
(store in refrigerator for up to five days, or keep in freezer up to one month)
Ann (DIY Food Contributor)
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