Banana-Flax Breakfast Muffins
Recipe from Vegetarian Times

These morning treats are a lot more healthful than they taste. Ground flaxseed gives them a slightly nutty flavor while providing a dose of omega-3s. If you can't find flaxseed meal, grind whole flaxseeds in a coffee grinder until powdered.

Banana-Flax Breakfast Muffins

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Yield: 12 muffins
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  • 1   cup 
    low-fat buttermilk
  • 2   cups 
    bran cereal, such as Nature's Path SmartBran or Kellogg's Original All-Bran
  • 1/4  cup 
    flaxseed meal or ground flaxseed
  • 4   
    bananas, divided
  • 1   cup 
  • 1   
    large egg
  • 1/4  cup 
    canola oil
  • 1 1/2  cups 
    all-purpose flour
  • 1   teaspoon 
    baking powder
  • 1/2  teaspoon 
    baking soda
  • 1/2  teaspoon 
    ground cinnamon
  • 1/4  teaspoon 
    ground nutmeg
  • 1/4  teaspoon 
Place cereal, buttermilk, and flaxseed in bowl of food processor, and pulse to combine. Let stand 30 minutes, or until cereal is soft. Preheat oven to 350 degrees F. Coat 12-cup muffin pan with cooking spray.
Add 3 bananas to cereal mixture, and process until smooth. Add sugar, egg, and oil, and process until smooth.
Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in bowl. Add to cereal mixture in food processor, and pulse until smooth.
Fill each muffin cup with 1/2 cup batter. Slice remaining banana into 1/2-inch-thick rounds, and place on tops of muffins. Bake 20 to 25 minutes, or until muffin tops are browned and toothpick inserted in center comes out clean. Cool on wire racks.
Nutrition information
Per Serving: cal. (kcal) 252, Fat, total (g) 7, chol. (mg) 18, sat. fat (g) 1, carb. (g) 48, fiber (g) 5, sugar (g) 24, pro. (g) 5, sodium (mg) 201, Percent Daily Values are based on a 2,000 calorie diet
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