New Year's Muffins [Whole Wheat Flax Banana Almond with Chocolate Chips or Raisins!] (eggless)

[UPDATE:  I've replaced some of the original pics of the muffins with newer ones.  Some of the originals were a bit grainy.  Like I really needed an excuse to bake again!]

I went on a massive baking bender over Christmas.  It was magical!  I churned out four different eggless confections (with the help of a wonderfully patient assistant) in one day.  My loved ones and I then spent several days in a sugar-high haze.  You'd think that we'd need a break from all of this sugar! However, this is one of the few times of year when I have the time to really indulge in baking.  I was also treated to some silicone cupcake liners and a silicone baking sheet over the holiday.  Not baking was not an option!  So, in honour of the New Year and getting back to healthier eating, I played around with one of my go-to eggless muffin recipes with delicious results.

Full of healthy and delicious ingredients.  Also, sugar.

Before I introduce the recipe, I thought I'd quickly share my first-time experience baking with the silicone cupcake liners.  I did some very basic research online before using them.  This was how I found out that it is best to "season" the liners with some cooking spray or other grease for the first few uses.  I took this precaution and it worked out like a dream!  The muffins popped right out (I found it best to push them out from the bottom after loosening the sides). I feel pretty confident that the cooking spray won't be necessary after a few more batches.  I LOVED that these liners protected the muffin tin. I have found in the past that I am never quite able to clean out the corners of the tins - no matter how much grease/flour I use - and I hate to use disposable liners.  The only caution I would give when using these liners is that they do get very hot in the oven and need to cool in the tin for several minutes before being transferred to a cooling rack (this is probably common sense, but yours truly had to find out the hard way!)

The highlight of my holiday season!

Enough of my blabbering about silicone!  On to the recipe for these dreamy New Year's muffins.  They contain relatively healthy ingredients such as whole wheat flour, flax meal, banana, almonds, and canola oil (as opposed to butter).  However, the healthiness is balanced with some brown sugar and chocolate chips.  I'm all about balance ;)  They are packed with flavour and are addictive when warm.  This is a simple eggless recipe.  I added the flax for its omega-3 benefits, but you could easily substitute a 1/4 cup of flour for it, if you wish.

The muffins all nestled snug in their liners :)

New Year's Muffins (eggless)
Adapted from Sprinkle Charms blog.

Makes 12-14 muffins

•  2 ripe bananas
• 1 cup whole wheat flour
• 1/4 cup flax meal
• 1 1/2 tsp baking soda
• 2/3 cup light brown sugar, packed
• 1/3 cup vegetable oil (canola is my preference)
• 2/3 cup milk
• 2 tsp vanilla
• 1/2 cup mini chocolate chips or raisins
• 1/2 cup chopped almonds

1. Preheat oven to 350F. Line a muffin tin with silicone liners (or grease tin).
2. In a medium bowl, cream bananas until smooth.
3. Add oil, milk, and vanilla to banana mixture.  Mix until combined.
4. Stir in flour, flax meal, baking soda, and sugar. Mix until just combined. Add chocolate chips and almonds to batter.
5. Fill silicone liners (or greased tins) 3/4 full and bake for 20-22 minutes.
6. Let muffins cool in tin for 10 minutes then transfer to a rack until cooled to room temperature. Serve!

[Update: These muffins freeze well.  Seal baked, cooled muffins in an airtight, freezer-proof bag (I would remove silicone liners first, if using) and store in freezer for up to 1 month.  They defrost beautifully if left out at room temperature for 1-2 hours.  Alternatively, you could defrost/heat in the microwave, but the texture will change.]

I hope you enjoy :)