I’ve been baking lately and always am looking to appeal to fussy and suspicious eaters, while satisfying my need to keep things somewhat healthy. So last week, I had some very ripe bananas and made one of my usual banana bread recipe, but adapted it a bit.
First, I made them into muffins. Second, I added ground flax into the mix. But I also sprinkled in a few chocolate chips, to drive up the taste factor. I love these quick bread recipes because you can improvise. I usually use blueberries, but didn’t have any on hand.
So, the result? Success. Both of my guys ate them up. The problem as always is that we can’t possibly eat 12 muffins. I froze a few of them, but am not sure if they will be as good coming out of the freezer.
My recommendation is to go for your improvisations – no one noticed the flax, and they didn’t affect the taste or texture (I argue they made them better).
So, sometimes, yes, flax seeds can balance out chocolate chips.