This week brown bananas inspired me to bake banana something, and back-to-school season inspired me to make that banana something healthy breakfast muffins. Even though I am not starting back to school, a strange yet liberating first for me, I still am in need of healthy breakfast on-the-go, even more so with the return of school traffic on my commute.

I like to keep stock of homemade muffins in the freezer to choose from in the morning, but often that supply runs out and I turn to Vitatops, a good store-bought alternative.

My Banana Breakfast Muffins were packed with healthy, fiber-filled wheat flour and flax seed and had just enough maple syrup to add a touch of sweetness. See the recipe at the bottom of the post.


With aspirations of stocking the freezer in the coming weeks, I looked to my favorite sources for recipe inspiration for muffins and such filled with oats, fruit, and other healthy ingredients.


Banana Breakfast MuffinsAdapted from Joy of Baking

1 cup whole wheat flour

½ cup ground flax seeds

½ cup all purpose flour

1 ½ teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon salt

¼ teaspoon ground cinnamon

3 large ripe bananas, mashed well

2 eggs, lightly beaten

1/3 cup pure maple syrup

1/3 cup low-fat vanilla yogurt

3 tablespoons canola oil

½ cup chopped walnuts

Preheat oven to 375 degrees. Grease 12-cup muffin tins.

In a large bowl, combine the flours, flax seed, baking powder, baking soda, cinnamon, and salt.

In another large bowl combine the bananas, eggs, syrup, yogurt, and oil. Lightly fold the wet ingredients into the dry just until combined. Fold in walnuts.

Spoon batter into muffins tins. Bake 18-20 minutes or until toothpick inserted comes out clean. Cool on wire racks for 5 minutes and remove from pans. Enjoy!

Makes about 16 muffins.