This recipe is adapted from a Wild Oats recipe. I made a few mofications.
1/2 c. Earth Balance, softened
1/2 c. sugar
2 Tbs ground flax seed
6 Tbs water
1/2 c. Almond Butter (you can grind your own at Whole Foods)
2 ripe bananas, mashed
1 tsp vanilla
1 1/2 c. unbleached flour
1/2 c. whole-wheat flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. flour
1 c. frozen blueberries, thawed
2 tsp sugar
Preheat oven to 325 °F. Line muffin pan with paper liners and spray with non-stick spray.
Mix flax seed and water together by stirring with a fork or whisk. Set aside.
Stir together flours, baking soda, baking powder, and salt in a bowl and set aside.
Put blueberries in a bowl and toss with 1 tsp flour. Set aside.
Cream together butter and sugar in a mixing bowl. Stir the flax/water mixture again and add to the butter and sugar; beat well. With mixer on low, stir in almond butter, bananas, and vanilla. Fold in flour mixture with a spoon. Gently stir in blueberries. Divide into 12 muffin cups and top with a sprinkling of sugar.
Bake for 20-25 minutes or until golden brown.
1 cup all purpose unbleached flour
1 cup whole wheat flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
1 cup semi-sweet chocolate chips
1/4 cup walnuts, chopped fine
1 cup packed light brown sugar
7 Tbsp canola oil
2 Tbsp ground flax seeds
6 Tbsp water
1 tsp vanilla
3 large mashed bananas
1 cup regular oats
1/2 cup soy milk
3 t brown sugar
3 t regular oats
1 t wheat germ
Preheat oven to 350 F.
Mix topping ingredients. Set aside.
Combine flours, baking powder, baking soda, cinnamon, and salt. Mix with a whisk to combine. Add walnuts and chocolate chips. Set aside.
Mix flax seeds with water and set aside for about 3 minutes (while you work on getting the rest of the ingredients together).
Combine brown sugar, flax/water mixture, oil, and vanilla in a large mixing bowl. Mix with a mixer on medium speed until well combined.
Combine banana, oats, soy milk. Add to the sugar mixture. Mix with mixer on medium speed, and beat until combined. Make sure to give your dog a piece of banana at this point.
Fold flour mixture into the egg mixture until just combined (don’t over stir).
Spoon batter into 16-18 paper lined muffin tins. Top with topping mixture. Bake for 20-22 minutes. Move to a wire rack to cool.