Banana nut muffins (high fiber)

Let’s face it, most of us don’t consume enough fiber. It is an essential part of our diets. A few reasons why:

* helps with bowel movements (assists with constipation)

* helps manage blood sugar levels

* can help lower LDL cholesterol

here is the recipe:

Ingredients:

• 2 medium ripe bananas (mashed)

• 2 large eggs (or flax eggs: 2 tbsp flax meal + 5 tbsp water, mixed and set aside for 5 minutes)

• 1/3 cup honey or maple syrup

• 1/3 cup melted coconut oil (or olive oil)

• 1 tsp vanilla extract

• 1/2 cup unsweetened almond milk (or milk of choice)

• 1 1/2 cups whole wheat flour (or oat flour for gluten-free)

• 1/4 cup ground flax meal

• 2 tbsp chia seeds

• 1 tsp baking soda

• 1 tsp baking powder

• 1/2 tsp ground cinnamon

• 1/4 tsp salt

• 1/2 cup chopped walnuts (or pecans)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners or lightly grease it.

2. In a large bowl, mash the bananas until smooth. Add the eggs (or flax eggs), honey/maple syrup, melted coconut oil, vanilla extract, and almond milk. Mix well.

3. In a separate bowl, whisk together the flour, flax meal, chia seeds, baking soda, baking powder, cinnamon, and salt.

4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.

5. Gently fold in the chopped walnuts.

6. Divide the batter evenly among the muffin cups, filling them about 2/3 full. Sprinkle extra walnuts or chia seeds on top if desired.

7. Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These muffins are moist, nutrient-packed, and perfect for a high-energy snack or breakfast. Let me know how they turn out!