Apple Banana Breakfast Muffins

This is the only baking post you will ever see on this blog. I do not bake. It just doesn't work for me. There are too many... rules. I can't measure things like flour and baking soda. Most of the recipes on this blog are really approximate measurements, for that matter. Anyway, this recipe came about because I drink a smoothie every day, so I always have bananas on hand, and often two leftover that get too spotty to eat (I think they're too sweet, even for smoothies, when very ripe). I started throwing them into banana bread (my grandma's recipe), but an entire loaf was too intimidating, so I turned them into muffins, and threw in some apples for texture... and then decided to try to make them healthy, and added flax seed meal in varying amounts until I found a balance that still tasted good. Here is the result of many, many batches.

enjoy with earl gray tea with lavender

You'll need (makes 2 trays of muffins):

2 ripe bananas, mashed
1/2c sugar
2 eggs
1/2c applesauce + 1T neutral-flavored oil (canola, grapeseed) OR 1/2c oil
2 large apples, peeled, cored, and diced
1t vanilla
a scant 1/3c buttermilk or yogurt

1 1/2c whole wheat flour
1/4c flax seed meal
1t baking soda
1t salt

Mix wet and dry ingredients separately, then mix them together. Spoon into baking cups (fill only halfway-- 1 heaping tablespoon per muffin). Bake at 375 degrees for 15-20 minutes, until golden brown (test doneness by sticking a thin sharp knife in the middle of a muffin. If it comes out dry, they're done).