I don't feel quite as guilty when I eat these little morsels. They are almost angelic they're so light and delicate. My kids have no clue there are flax seeds and Greek yogurt in them, so I feel like that's a win. They go great with coffee and bacon, just in case you needed another reason to cook more bacon.
Recipe makes an even 2 Dozen.
Ingredients:
3 large or 4 medium ripe bananas,
1/2 cup softened butter,
1/2 cup light brown sugar,
1/4 cup raw honey,
1/2 cup cane sugar (any granulated sugar is good. I personally don't like bleached baking products.),
1 tsp. Almond extract or Vanilla extract,
2 eggs,
1/2 cup plain Greek yogurt,
1/2 tsp Kosher salt,
1 tsp baking soda,
1/2 cup milled flax seed,
1 1/2 cup unbleached flour
*Optional add in is 1/2 cup chopped pecans or walnuts.
Directions:
-Pre-heat oven to 350 degrees.
-Prepare 2 cupcake pans with liners or non-stick cooking spray.
-In a large bowl smash bananas, honey, and sugars together.
-Add in softened butter.
-Blend together with a hand mixer or whisk for only about a minute.
-Add in eggs, almond extract, and Greek yogurt.
-Add in the remainder of ingredients and whisk it all up.
*Batter should not be runny or too thick like a bread dough. It's slightly thicker than a cake batter.
-Bake for 15 min. turning the pans halfway through.
-Allow to cool on a wire wrack out of oven for at least 10 minutes before devouring.
Enjoy!
P.S. These muffins are great for sharing with neighbors!
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