Need a little detox from your stocking sweets? Two Caroline’s are here for you! This is my own recipe, it’s so easy and good, plus it’s a great way to sneak some flax and fiber into your kids breakfast. Not that it’s entirely virtuous, but muffins that don’t taste good are a waste of everyones time. If you don’t have ground flax or wheat germ you can substitute with bran, or just a little more whole wheat, this recipe is very forgiving and it’s begging to be messed with so have at if you want to add some fruit, top it with raw sugar, or add some chocolate chips, which I do quite regularly because: obvious.
1/3 cup coconut oil (you can use vegetable oil or butter as well)
2/3 cup sugar
1/3 cup brown sugar
3 medium sized banana’s mashed up
1 teaspoon vanilla
3/4 cup all purpose flour
1/2 cup whole wheat flour
1 tablespoon whole wheat flax
2 tablespoons wheat germ
1 teaspoon baking soda
3/4 teaspoon salt
(if you’d like add 3/4 cup chocolate chips, nuts, blueberries, raisins, or whatever sounds good to you!)
Preheat oven to 350 degrees and grease a muffin tin or use cupcake liners and spray just a bit in the bottom of each. You can also make this in a loaf pan.
Mix the oil, sugar, and eggs one at a time and vanilla. In a separate bowl mix up the flours, flax, wheat germ, baking soda and salt. Add dry ingredients and banana in 3 batches taking turns until it’s all incorporated. If you’re adding any extra’s do that last.
Fill muffin tins about 3/4 full and bake for 17-20 minutes until a toothpick comes out clean. You can freeze what you don’t eat the first day – I wrap them individually in plastic wrap and freeze for up to a month.
If making a bread loaf pour into greased loaf pan and bake about 50-55 minutes until a toothpick in the very middle comes out clean.