Delicious muffins without the guilt!
High fibre, low fat. No butter or oil!
This is one of my favourite recipes! A go-to for meal prepping but also a crowd pleaser for hosting brunch!
That’s why I’m sharing the recipe in time for Mother’s Day!
1/2 cup whole wheat flour
3/4 cup ground flaxseed
3/4 cup wheat bran
1 tsp cinnamon
1/2 cup brown sugar
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
2 ripe bananas
3/4 cup buttermilk
1/2 cup chocolate chips
Preheat oven to 400 degrees.
Coat muffin pans with non-stick spray, or use paper liners.
Combine all dry ingredients in one bowl (except sugar).
In a separate bowl, mix wet ingredients with sugar.
Add wet ingredients to dry mixture and combine until smooth. Be careful not to over mix.
Fold in the chocolate chips.
Pour into muffin tins and bake for 20 minutes. (12 muffins)
Enjoy! Muffins should last up to 3 days. For longer use, store in freezer.