I like to freeze muffins and pop one out in the morning before I get ready to go to work. By the time I get to school, it is thawed and great for a quick breakfast before my students come in :)
1/2 cup all-purpose, unbleached flour
1 cup white whole wheat flour
1/4 cup packed light brown sugar
1/4 cup of flax seeds
1/2 cup of chopped pecans
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
1/2 cup canola oil
1/2 tablespoon of lemon zest (from about half a lemon)
1 teaspoon vanilla extract
2 over-ripened bananas, mashed
2/3 cup crushed pineapple (with juice)
Preheat oven to 375 degrees. Combine the flours, sugar, baking soda, baking powder, cinnamon, flax seeds and salt. In a separate bowl, mix the egg, oil, lemon zest, and vanilla. Stir into dry ingredients just until moistened. Fold in bananas, pineapple, and walnuts. Spray muffin tins with a non-stick spray. Fill almost to the top with the batter. Bake for about 30 minutes (until toothpick comes out clean). Pop them onto a wire rack to cool.
Enjoy!
No comments:
Post a Comment