Experiment number one was to add just a couple tablespoons of ground flax seed to the original recipe (minus the chocolate chunks). This came out great, but you couldn’t really taste the flax and so I felt it could be tweaked a bit more. Experiment number two was to replace a quarter of the flour with ground flax and to replace the eggs with flax eggs. If you think this was going too far, you are correct. These muffins were almost impossible to get done in the middle, although they did rise the normal amount. Once they were finally cooked they still taste pretty good, but they are very dense for muffins. So finally, experiment number three was to replace a quarter of the flour with ground flax and keep the rest the same. These came out just the way I wanted, fluffy, but chewy, slight flax taste, but still full of banana flavor.
1. Preheat the oven to 350 F or 180 C.
2. Combine all dry ingredients in a large bowl.
3. On a plate or in a small bowl mash the banana.
4. In a small bowl beat the eggs.
5. Add the mashed banana, honey, and almond milk to the eggs and mix.
6. Add the wet ingredients to the dry ingredients and mix thoroughly.
7. Spoon the batter into the muffin tin or individual muffins cups.
8. Bake for 28 minutes**.
*If you are going to add chocolate chunks like Kath’s original recipe (it is amazing this way) I would recommend taking the honey down to a 1/3 cup.
**Watch your baking time, I am currently working with an oven that looks like it is from the 50s and has the temperature settings 1, 2, 3, 4, so I can’t promise that my baking times are exact.