BREAKFAST
Buttermilk Banana Bread Muffins
These grab-and-go muffins call to mind banana bread. Flaxseed and walnuts add a double punch of healthy omega-3 fats.
PREP TIME: 10 MINUTES YIELDS: 12 MUFFINS
INGREDIENTS
1 cup mashed ripe banana 1 / 3 cup buttermilk 4 tablespoons butter, melted 1 large egg 3 / 4 cup packed brown sugar
1 1 / 8 cups all-purpose flour 1 / 4 cup ground flaxseed meal 3 / 4 teaspoon baking soda 1 / 4 teaspoon salt 1 / 2 teaspoon ground cinnamon 1 / 4 cup chopped walnuts
1. Preheat oven to 350˚Combine first four ingredients in a large bowl; beat with a mixer at medium speed. Beat in sugar.
2. Combine flour and next four ingredients( flaxseed through cinnamon). Add flour mixture to banana mixture; mix just until blended.
3. Spoon batter into a 12-count muffin tin filled with nonstick paper liners. Sprinkle each muffin with 1 teaspoon walnuts and bake at 350 ° for 20-25 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 5 minutes in pan. Remove muffins to wire rack and cool completely.
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