Whenever I make muffins, I always try to make them a little bit healthier by substituting applesauce for oil or whole wheat flour for all-purpose flour. I purchased some flax seed meal and have used it in baked goods or smoothies, but I’ve never used it as a substitute for eggs. So this time, I decided to take my mushy bananas and make some Banana Cinnamon Chip Muffins with applesauce, whole wheat flour, and flax seed meal. Now you might be thinking why did she add cinnamon chips if she wanted these muffins to be healthy? Well, please forgive me, but I felt that these muffins would’ve been too bland without some sort of sugary pop. Hence, the cinnamon chips. These muffins are still very healthy, so if you want to omit the cinnamon chips, you can. But I loved the cinnamon flavor that these chips added. Such an easy recipe and perfect for a quick breakfast on the run!
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 3/4 cup sugar
- 1 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup unsweetened applesauce
- 1 tbsp flax seed meal plus 3 tbsp water
- 3 medium very ripe bananas, mashed (about 1 1/4 cups)
- 3 tbsp skim milk
- 1/2 cup cinnamon chips
- Preheat the oven to 375 degrees and grease a standard muffin pan with non-stick cooking spray.
- Mix flax seed meal with water in a small bowl and set aside for 2 minutes.
- In a medium bowl, stir together the flours, sugar, baking soda, cinnamon, and salt and set aside.
- In the bowl of a stand mixer, beat together the applesauce, flax seed meal mix, mashed bananas, and milk until blended. Add the dry ingredients and beat until combined. With a wooden spoon, mix in cinnamon chips.
- Spoon the batter into each muffin cup, filling it level with the rim of the cup.
- Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Transfer pan to a wire rack and allow to cool.