Moist, delicious, and at least quasi-healthful. I was very pleased with how they turned out.
Preheat oven to 325 degrees F (165 degrees C). Grease 12 muffin cups with butter or line with paper muffin liners.
Stir sugar, oil, mayonnaise, and eggs together until creamy and light yellow. Mix in bananas until incorporated.
Stir flour, oats, flax, wheat germ, baking soda, baking powder, and salt into banana mixture until smooth. Mix in chocolate chips and walnuts. Spoon batter into prepared pans.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.
Per Serving: 349 calories; protein 5.7g; carbohydrates 41.5g; fat 19.7g; cholesterol 31.6mg; sodium 385.5mg.
The quality of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which not always rise as well as clear bread.
To made this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then finish it off the next day.