The micronutrients help your baby’s cell, nerve, and bone development.
MAKES 12 REGULAR OR 40 MINI MUFFINS
NOTHING beats a great banana muffin. For a lighter muffin, substitute ¾ cup of all-purpose flour for the whole wheat flour. Gluten-free? Substitute an all-purpose gluten-free blend. Vegan? Use nondairy milk and omit the egg. Ripe bananas can be frozen whole and unpeeled (the skin will turn completely brown when frozen), or you can mash the pulp and freeze it. Before using, defrost the pulp or whole bananas at room temperature or in a microwave oven. Note: To facilitate peeling defrosted whole bananas, start at the bottom of the banana rather than at the top stem.
Cooking spray (optional)
¾ cup whole wheat flour
¾ cup all-purpose flour
½ cup ground flaxseeds
2 teaspoons baking soda
¼ teaspoon salt
½ cup chopped walnuts or pecans
½ cup packed light brown sugar
⅓ cup canola oil or melted unsalted butter
1 large egg
¼ cup milk
1½ cups coarsely mashed ripe bananas (from 3 to 4 large bananas)
½ cup sunflower seeds, for sprinkling (optional)
• Preheat the oven to 350°F. Spray 12 regular or 40 mini muffin wells with cooking spray or line them with muffin liners.
• In a large bowl, whisk together the flours, flaxseeds, baking soda, salt, and walnuts until well combined.
• In a small bowl, combine the brown sugar, canola oil, egg, and milk and whisk until well blended. Add the bananas and mix well, then add to the flour mixture and mix until well blended.
• Divide the batter evenly among the prepared muffin wells. Sprinkle with sunflower seeds, if using, and bake until a tester inserted into the center comes out clean: 25 to 30 minutes for regular muffins, 10 to 12 minutes for mini muffins. Transfer the muffins to a rack and let cool slightly before eating.
1 regular banana muffin: Calories: 218 cals; Protein: 5 g; Carbohydrates: 29 g; Fat: 11 g; Fiber: 3 g; Sodium: 270 mg; Copper: 0.2 mg; Manganese: 1 mg; Selenium: 12 mcg; 2 CARBS