These banana and honey muffins can be a healthy switch for those looking for an option with no eggs, no oil, and no sugar. They're easy to make and tasty too!
1-1/2cupsWhole Wheat Pastry Flour(see notes)
2Bananas - Mashed
1/2cupUnsweetened Applesauce(or 4 oz snack container)
2TblMilled (or ground) Flaxseed + 1/3 cup Water(see notes)
Combine the dry ingredients (flour, baking soda, salt, and nutmeg) in a medium size mixing bowl and set aside.
In large mixing bowl mash the two bananas. Add the applesauce, flax seed egg replacement mixture (if using instead of eggs - see note below), and the honey, and mix well.
Add the dry ingredients to the wet mixture and stir until just mixed.
Stir in the raisins and walnuts.
Grease or put muffin liners in a 12 cup muffin tin. Divide the batter between the 12 muffin cups, filling each one about 2/3 full.
Bake for 15 to 18 minutes at 375 degrees, or until a toothpick inserted comes out clean.
Note #1: If you can't find whole wheat pastry flour, you can use 1 cup whole wheat flour with a 1/2 cup all purpose flour as an alternative.Note #2: To make a flax seed replacement for two eggs, I combine 2 tablespoons of the Milled Flax Seed (that I buy at Aldi) with 1/3 cup of water. Place the flax seed in a small bowl or cup, add the water, and stir to mix. Let the mixture set for a few minutes so the two substances can combine and "goop up" a little bit. Then it can be stirred into the recipe to use as a substitute for the eggs. (If you do not want to use this replacement you can also just use 2 eggs in the recipe)