Listen, I like a good crumble topped muffin as much as the next gal, but sometimes I just want simplicity. Sometimes I just want a moist, lightly sweetened, banana-and-nothing-else muffin. These muffins, well, they delivered. In my usual cautious/reserved baking style, I only made half of the original recipe. What a poor decision. These were gone in no time. Even husband, who claimed he didn't really like banana muffins, devoured three and had to be told to leave the final one for me! Sunday morning breakfast, anyone?
Best Banana Muffins
1/2 Tbs ground flax seed
1 1/2 Tbs warm/hot water
3 Tbs butter, softened/melted
1/3 cup sugar
1 tsp vanilla
1 cup whole wheat pastry flour or sprouted (or regular, but try some whole wheat!)
heaping 1/4 tsp baking soda
1/2 tsp baking powder
sprinkling of cinnamon
1 1/4 cup banana chunks*
1/4 cup plain Greek yogurt (regular should also work, but maybe use a bit less; also, I used full-fat yogurt)
*I had frozen banana chunks. If you have frozen banana chunks, just toss 'em in a container and microwave until fairly thawed. Cool is ok, but they shouldn't still be really cold.
Preheat oven to 375*. Make your flax egg (mix the ground flax and water together and let sit to gel a bit). In a medium-sized bowl, whisk together the butter, sugar, and vanilla until very well mixed. Add the flour, soda, powder, and cinnamon. Mix with a spatula. The mix should be dry and not well mixed at this point. Add your flax egg (don't worry if it's not gel-like; it should be just fine). Dump in the banana and yogurt. Mix gently with the spatula until everything is moist and combined.
Line a muffin tin with paper liners. Fill 6 muffin cups evenly with the batter. Do NOT take a secret lick of the batter from the spatula. ;) Bake for about 20 minutes, until a toothpick inserted in the center comes out clean. Eat warm with a pat of butter and sprinkling of salt. Taste the goodness.