If you didn’t already know, I am very much a morning person. I wake up at 5:30 each morning, without a whole lot of effort. If you want to keep me up past 10p.m., though, well… good luck.
I’m far likelier to do laundry before leaving for work (which I do between 7 and 7:30 each day) than after I get home from work (between 4 and 6). I’m far likelier to do dishes before work than after. And… I’m far likelier to make breakfast than dinner. Truth.
I’ve got a rotation of warm breakfasts I like: eggs, oatmeal, waffles, but my favorite is definitely these muffins. They’re simple, and now that I’m comfortable with the recipe, I can whip them up and let them bake while I hit the shower in the morning.
Loaded with ground flaxseed, these give you energy that won’t quit. And they are incredibly moist despite the fact that they have no butter or oil. But my absolute favorite thing: the recipe makes a half dozen, so I can bake them in the toaster oven, and it’s not so much that we’ve got muffins around the house all week.
Banana Flax Muffins
- 1 medium banana
- 1 egg
- 1/3 c. sugar
- 1/2 c. ground flaxseed
- 1 c. flour*
- 1 t. baking powder
- 1 t. baking soda
- 1/4 t. salt
Mash the banana, and mix in the egg and sugar. Add the remaining ingredients and stir until flour is just moistened. Batter will be thick. Spoon into greased muffin tins, and bake in a 350 degree preheated oven for 20-25 minutes.
*I used a cup-4-cup blend I made from Gluten Free on a Shoestring’s recipe. Other high-quality gluten free flours that measure cup for cup with regular all-purpose flour will do as well. That said, I’ve also made it with a more typical all-purpose flour blend (King Arthur’s, Bob’s Red Mill, and one I made myself). All turned out fine, but you will want to go a little lighter on the flour, more like 3/4 cup rather than a whole cup.