Audrey loves muffins (hence the title of my blog), and I've made these for her quite a few times. If you are feeding them to a baby, be careful with the walnuts, and make sure they are finely chopped (or just feed the baby parts of the muffin without walnuts).
1 3/4 cup whole wheat flour
1 tsp baking soda
1 tsp salt
1/2 cup sugar
1/2 cup cinnamon applesauce (I used organic TJ's applesauce)
1/2 cup plain lowfat organic yogurt
1/2 stick (1/4 cup) butter, melted
2 eggs
1/2 cup flaxseed meal
1 tspn ground cinnamon
1 tspn vanilla
1 cup chopped walnuts
3-4 bananas (I used 3.5 this time because I only had 4, and Audrey wanted to eat some) :-)
Preheat the oven to 350 degrees. Grease a loaf pan or muffin tin (I used a muffin tin this time) with 100% canola oil spray.
Sift the flour, baking soda, cinnamon, and salt together in a small bowl. In a mixing bowl (or stand mixer), combine the butter and sugar. Blend until light and fluffy, about one minute. Add the eggs and vanilla, and beat to incorporate. Then, mix in the applesauce, flaxseed meal, and yogurt and blend until pretty smooth. Pour the flour mixture slowly into the mixing bowl while the mixer is still running, or add it a little at a time and mix by hand while you make the additions.
Lastly, add the walnuts and bananas, mix well, and use an ice cream scoop to fill the muffin tin. Bake at 350 degrees for about 35 minutes (45-60 if you use a loaf pan). Start checking the muffins around 30 minutes with the toothpick test. If you want a little extra treat, add a pinch of brown sugar to the top of each muffin after the first 30 minutes of baking. It will come out with a crispy, melted sugary topping. YUM!
Set the entire pan on a cooling rack for about 30 minutes, then carefully remove the muffins and enjoy. :)
This recipe yields about 12 muffins.
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