I am so excited to finally feature my amazingly tasty, vegan, healthy muffins!
For the people who don’t have enough time in the morning, who hate breakfast, and for people who love including a heart healthy and vitamin enriched tasty bread product in their mouth. I’m all for it. I’ve been experimenting with bread and sweetness for some time, as they are my favorite combination. This recipe includes flax, bananas, dates, and applesauce; it omits the oil, eggs, and milk that most muffins include and instead replaces it with healthy alternatives. First, let’s talk about the awesome things going into your body:
- Bananas are one of our best sources of potassium, an essential mineral for maintaining normal blood pressure and heart function. Since the average banana contains a whopping 467 mg of potassium and only 1 mg of sodium, a banana a day may help to prevent high blood pressure and protect against atherosclerosis.
- Bananas also help build better bones, protect your eyesight, and protect against ulcers.
- Finding creative ways to add flaxseeds to your meals can be a challenge. One popular technique is to incorporate ground flaxseeds into your muffin, cookie, or bread recipes. But what about the impact of oven temperatures on omega-3 fatty acids in the flax? According to several recent studies, the answer to this question is—”No problem!” We’ve seen two recent studies in which flaxseeds were ground and added to baked goods, using oven temperatures of at least 300F (150C). The shortest baking time was 15 minutes and the longest was 3 hours. In all cases, the omega-3 content of the flaxseed (primarily alpha-linolenic acid, or ALA) remained stable and intact. That’s great news for anyone wanting to include flaxseed not only to muffins and cookies or breads, but also to other oven-baked items like pizza crusts, dinner rolls, or casseroles.
- High in omega 3 fatty acids, has fiber like benefits, antioxidant enriched, and also includes anti inflammatory benefits.
- The health benefits of wheat depend entirely on the form in which you eat it. These benefits will be few if you select wheat that has been processed into 60% extraction, bleached white flour. 60% extraction—the standard for most wheat products in the United States, including breads, noodles and pastas, baked goods like rolls or biscuits, and cookies—means that 40% of the original wheat grain was removed, and only 60% is left. Unfortunately, the 40% that gets removed includes the bran and the germ of the wheat grain—its most nutrient-rich parts. In the process of making 60% extraction flour, over half of the vitamin B1, B2, B3, E, folic acid, calcium, phosphorus, zinc, copper, iron, and fiber are lost.
(If you’re curious about other health benefits, Worlds Healthiest Foods is a GREAT resource)