Chocolate Banana Muffins.

Three words: I love muffins. This recipe is adapted from the Malt-O-Meal muffin recipe you can find on the box. I buy Trader Joe’s enriched wheat farina because it’s cheap (and so am I). The farina adds texture and a slightly nutty flavor. Even my three-year-old detects the difference between my regular muffins and the ones made with farina. It’s not theeee healthiest thing on the planet (farina is just soft wheat), but enriched farina offers a hefty dose of iron, which I always need. Combine that with chocolate and you have yourself a great post-menstrual treat! Hallelujah.

 

1 1/4 c whole grain flour

3/4 c enriched wheat farina

1 tbsp baking powder

1/2 tsp salt

2 tbsp ground flax

1/4 c dark cocoa powder

2 slightly ripe bananas, mashed

3 tbsp agave nectar

3/4 c unsweetened vanilla almond milk

1 egg

1/4 unsweetened applesauce

1/4 c vegetable oil

1 tsp vanilla

1/2 c walnuts, broken

 

Sift together flour, farina, baking powder, flax, salt, and cocoa. Add bananas, agave, almond milk, egg, applesauce, and oil and mix with a fork until just combined. Gently stir in vanilla and walnuts. Drop by 1/4-c increments into muffin cups (makes 13 muffins) and bake at 375 degrees for 10-12 minutes or until just set. Remove from oven and allow to cool in pan for 5 minutes. Serve warm.

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