Today, when I returned home from yoga (stellar class btw), there were some overripe bananas staring at me. In my post-yoga-hangover-daze, I grabbed my Kenny G Holiday CD (yes, I still listen to CD’s), popped it in the stereo (yes, I own a stereo), and within moments was in: muffin-making-saxophone-bliss.
Char’s Awes”OM”e Banana Muffins
Enjoy straight up, or slather with room temperature butter.
1 cup (250 mL) white sugar
½ cup (125 mL) softened butter
1 tbsp (15 mL) pure vanilla extract
2 cups (500 mL) all purpose flour
¼ cup (60 mL) mixed seeds (flax, chia & hemp) *see note at bottom
1 tsp (5 mL) baking soda
½ tsp (2 mL) salt
¼ tsp (1 mL) each ground cinnamon and ground ginger
pinch cardamom *optional
3 medium overripe mashed bananas
½ cup (125 mL) orange juice
Preheat oven to 350 F (180 C). Line a 12 cup muffin tin with large liners (I like Paper Chef Culinary Parchment Baking Cups – amazing product). Beat together sugar, butter, eggs and vanilla. Add dry ingredients and stir until combined. Stir in bananas and orange juice. Divide batter evenly between muffin cups (cups will be almost full to the top – if you have any remaining batter, just eat it. That’s the best part of baking!). Bake in center of preheated oven for 25 minutes or until toothpick inserted in center of muffin comes out clean. Makes 12 muffins.
*Note on the seeds: Once every few weeks, I go to the Bulk Barn and buy equal amounts (approx 1 cup (250 mL) of each): flax seeds (I grind them at home), chia seeds (whole; they are porous = no need for grinding to absorb nutrients) and hemp seeds. I put them in a large mason jar and shake (to combine), I then use/add my seed “mix” to our morning oats, smoothies and baked goods. I am a huge believer in quality plant protein and healthy fats. I find this is a super easy way to incorporate these nutrients into our diets.