Here we are friends, on the eve of a new year. I hope that Santa treated you all very well and that you ate and drank as much Christmas cheer as I did! Truth be told, I may have enjoyed a little too much Christmas cheer, but that’s what new year’s resolutions are for, right? I mean, what would a new year be without the promise to eat healthier/exercise more/take better care of one’s self?
Resolutions aside, I am filled with excitement. I think 2013 is going to be an amazing year. In fact, I can feel it. Good things await us all.
And so I was all ready to share a fancy-pants appetizer recipe with you – one that you might like to make for a New Year’s Eve/Day party. But then I found myself in my kitchen this afternoon, baking up a batch of my very favorite (and most frequently made) muffins, and realized that I have yet to share the recipe with you. And I decided that I couldn’t let the year pass by without doing just that.
(Don’t worry, that fancy-pants appetizer works well year round and will be shared soon!)
And so, dear friends, I give you my most very favorite muffin recipe. It achieved that status based on the fact that it is wickedly simple to throw together, the fact that I always have the ingredients sitting in my kitchen, and the fact that they have been a hit with absolutely everyone that I have shared them with. They are somewhat healthy too, with the option make them even more so (suggestions included) if you so desire. However, I recommend trying the recipe as I’ve written it first, then playing around to figure out what suits your tastes. To be honest, I’ve never been a fan of muffins that have no added butter or oil, as their gummy texture always gives them away. But to each their own!
With that, I raise my glass to thank you all for a wonderful year, and I send you warm wishes for the coming one. I hope that you all have the opportunity to usher in the new year with those you love most.
Cheers to 2012 – hello 2013!
Banana Flax Muffins (+/- Chocolate Chips)
Despite being made with all whole wheat flour, these muffins are incredibly tender and moist. I usually make them without the chocolate chips, but for a little treat, I’ll add dark chocolate chips. Makes 12 muffins.
1 1/2 cups whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 large ripe bananas, mashed
1/4 cup brown sugar, packed (or 2 TBSP. honey)
1/4 cup ground flax
1 egg, beaten
1/3 cup butter, melted (or applesauce)
1 tsp. vanilla
3/4 cup chocolate chips (optional)
Preheat your oven to 375°F. Line a 12-count muffin tin with paper liners. In a large bowl, combine the bananas, brown sugar, ground flax, egg, butter, and vanilla. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the flour mixture to the banana mixture and stir until just combined. Fold in the chocolate chips, if using. Divide the batter evenly between the muffin tins. Bake for 18-20 minutes, or until the tops are just beginning to brown and a toothpick inserted into the centre of the muffin comes out clean. Cool on a wire rack.
These muffins freeze extremely well and make a great breakfast or snack!