Just like the name implied, I modified my original banana recipe to make it 100% whole wheat with chia seeds. Next time I would add additional 1 Tbsp. of ground flaxseeds into the mixture instead of using it as topping. By adding the whole wheat and flaxseed cereal, it would be crispy when it was warm out of the oven but it would turn soft later. So, if you would like to eat it right away or on the day it was baked, then it would be a good idea, if not, just omit it and add the ground flaxseeds into the mixture before baking (I added it in the recipe for your convenient).
This muffin is soft and not very sweet (just nice for Asian taste bud). I purposely cutting down on the sugar to make it healthier. I hope you like it!
1 large cage free brown egg
2 thaw frozen bananas, smashed
1/4 cup peanut oil/ coconut oil/melted butter (or oil of your choice)
1/4 cup organic whole milk
1/2 cup + 1 Tbsp. pure cane sugar
1 tsp. vanilla extract
1 cup stone ground 100% organic whole wheat flour
1/4 tsp. sea salt
1/4 tsp. baking soda
1/2 tsp. baking powder
1 Tbsp. chia seeds
1 Tbsp. ground flaxseeds
Optional Topping: Uncle Sam original whole wheat and flaxseed cereal
1. Preheat oven to 350'F. Prepare the paper cups on a baking sheet. It yields 10 muffins with the paper cups that I used.
2. In a large glass bowl. Add in (A) according to list and whisk with a hand whisk before each addition. Then, add the dry ingredients (B). Whisk until combined.
3. Scoop with a cookie scoop into each paper cups until 3/4 full. Top with topping if using.
4. Bake for 20-23 minutes or until toothpick inserted comes out clean. Let cool completely before storing in an air-tight container.