Last week was a very busy week for Bravo Birth DFW, as well as the Bravo family. I didn’t have time to grocery shop over the weekend, so I planned to do it on Monday morning. When that fell through too, I decided to use an online grocery ordering and delivery service that is relatively new to the Dallas-Fort Worth area. Ordering was a breeze, and surprisingly my groceries were delivered within two hours, giving me just enough time to put everything away before I had to pick up my older kids from school and take them to their ballet class.
The grocery delivery was a huge lifesaver, but in my hurry to place the order, I had apparently ordered five bunches of bananas, rather than five single bananas. In total, I had about 35 bananas to use before they went bad. After giving one bunch to a neighbor, and bringing some to a play date to share with friends, we managed to eat most of them before they were too ripe, until only a handful were remaining.
Everyone knows that too-ripe bananas call for banana bread, so I decided to make these banana walnut muffins as an easy, grab-and-go breakfast for us this coming week. The muffins can also be frozen in a ziplock freezer bag and then thawed and eaten at a later date. This would be a great snack to make ahead and freeze before birth to save some trouble of cooking and baking during postpartum recovery. Bonus: oats, nuts, and flaxseed are all galactagogues, meaning they may help increase breastmilk supply.
One of my children has food allergies, so I made these without dairy or eggs, but if you don’t want the vegan version, the flaxseed meal can easily be replaced with eggs. I hope you all enjoy the recipe that was born from my online grocery shopping mishap!
1 1/2 cups whole wheat or all-purpose flour
1/2 cup instant oats
1/2 cup chopped walnuts, plus more for topping
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons flax meal
6 tablespoons water
4-5 overripe bananas
1/2 cup brown sugar
1/2 cup applesauce
1/3 cup coconut oil
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees and grease muffin tin.
2. Mix the flour, oats, walnuts, baking soda, and salt in a large bowl.
3. Whisk the flax meal and water in a small bowl and allow it to thicken for 5 minutes.
4. Mash the bananas in a medium bowl. Add the flax mixture, brown sugar, applesauce, coconut oil, and vanilla extract.
5. Gradually incorporate the wet mixture in with the dry ingredients, until just mixed.
6. Divide the batter between muffin cups and sprinkle remaining walnuts over the tops.
7. Bake for 20 – 22 minutes, until a toothpick inserted into the center of the muffins comes out clean.
8. Let cool, then store in an airtight container for up to 4 days.