Today I am sharing a quick n’ easy, grab n' go breakfast and/or snack recipe. These banana molasses walnut muffins are full of fiber to fill you up and start your day of right. I love healthy snacks that you can make ahead and eat all week long. It really sets you up for success and helps prevent you from grabbing those classic sugary/salty snacks.
These muffins are simple to make, freeze, and pull out the night before. You can even prepare them with a wide variety of nuts and fruit. I have made a prune version that are equally delicious, but banana definitely pleases the masses. I prefer to eat them warm with a little drizzle of raw honey over the top.
1 cup organic whole wheat flour
1/4 cup raw organic sugar
1/2 cup chopped walnuts
1 cup mashed ripe bananas
1/4 cup ground flax seed
1/2 cup unsalted organic butter
1 1/3 cup organic quick oats
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup molasses
1 large cage free organic egg
1 tablespoon vanilla
1 pinch of salt
1/3 cup whole organic milk
Sift dry ingredients together. Whisk together melted and cooled butter with wet ingredients separately. Slowly add in dry ingredients to wet ingredients until combined. Fold in chopped walnuts. Scoop into lined muffin tins. Bake at 400° for 15-20 min.
Photos for Foundation c/o Lori Romney Photography
Alexis graduated from the University of Utah with a Bachelors of Science in Health Promotion and Education. While attending the U of U, she followed her passion in the beauty industry by obtaining her Cosmetology license from Paul Mitchell the school and is is currently a freelance hair and makeup artist. Alexis is excited to share her love and knowledge of everything health and beauty. You can follow her on Instagram @alexisrayrogers or see her work at www.alexisrogershair.com