Michelle LevesqueChocolate Banana Walnut Muffins
½ cup oats
1 cup whole wheat flour
3 tbsp. ground flaxseed
1 tsp. baking powder
1 tsp. baking soda
¼ cup walnuts
½ cup honey
2 eggs
2 tbsp. cocoa
3 ripe bananas, mashed
2 tbsp. maple syrup
1 tbsp. vanilla
Preheat oven to 350 degrees F.
Grease a muffin tray with butter or oil.
In a large mixing bowl, combine all the dry ingredients (oats, flour, ground flaxseed, baking powder, baking soda and walnuts) and stir.
In a separate bowl, combine remaining ingredients and whisk or blend with a mixer.
Add wet ingredients to the dry and stir together.
Spoon batter into muffin tray and bake for 30 minutes or until an inserted knife comes out clean.
**This recipe was originally posted in our March Madness 2015 issue**
Karen Stoyles is a Registered Holistic Nutritionist residing just outside of Ottawa. Graduating from the Canadian School of Natural Nutrition in 2010, she and her husband welcomed their daughter that same year. She is grateful for what she learned about the human body, how to properly nurture it with food and thrilled to share this knowledge with others.
Karen Stoyles, RHN
613-854-9848
