Multi-Seed Banana Muffins with Maple and Honey

So I experimented with something the other week by using the peel in some banana muffins, and I was immediately blown away at how delicious the flavor was. The banana was so intense and came through beautifully that from now on when I make banana bread, muffins, or even a shake, I’m thinking the peel has to be apart of it. All you do is pop your wet ingredients into a blender along with the banana, ends removed of course, and puree until smooth. When I made these Multi-Seed Banana Muffins with Maple and Honey I wanted to be a little more health conscious, so I did away with butter and sugar and replaced them with maple syrup and coconut oil. We’ve tried to set a few 2016 resolutions, and one of them is limiting our sugar intake. The late Chef Homaro Cantu told me that since sugar is relatively new to human civilization, about 300 years, the body still has not figured out a way to regulate it. However, things like honey, maple, and agave have been around for thousands of years, and the the body over that time now knows how to process them. True or not, I don’t know, but the more research I find the more sugar can cause problems when not eaten in moderation. That seems to be the case with a lot of things, when you exceed moderation is when the problems start. To pile on some more vitamins and nutrients into these muffins, I made a pepita, chia seed, flax seed and oat streusel to go on top. With Bob’s Red Mill® amazing seed selection it made these muffins really easy to make, and with superb ingredients and flavor. What a great way to start the new year, with something delicious and that is all natural.

Multi-Seed Banana Muffins with Maple and Honey

Makes 12 muffins For the Muffins:

• 2 1/2 cups of Bob’s Red Mill® Unbleached All Purpose Flour
• 1 1/2 cups of Bob’s Red Mill® Rolled Oats
• 1 tsp of Baking Powder
• 1 tsp of Baking Soda
• 2 tsp of Cinnamon
• Pinch of Salt
• 2 sliced Bananas with peelings on, ends removed
• 2 Eggs
• 1/4 cup Greek Yogurt
• 1/4 cup melted Coconut Oil
• 2/3 cup Maple Syrup

For the Topping:

• 2 Tbsp Bob’s Red Mill® Flaxseeds
• 2 Tbsp Bob’s Red Mill® Pumpkin Seeds (Pepitas)
• 2 Tbsp Bob’s Red Mill® Chia Seeds
• 2 Tbsp Bob’s Red Mill® Rolled Oats
• 2 Tbsp Bob’s Red Mill® Unbleached All Purpose Flour
• 2 Tbsp Honey

Step 1 Preheat the oven to 350°F. Step 2 In a large bowl mix together the flour, oats, baking powder, baking soda, cinnamon, and salt and set aside. Step 3 Next, add the bananas, eggs, yogurt, coconut oil, and maple syrup to a blender and puree on high speed until smooth. Step 4 Combine the wet and dry ingredients until combined and set aside. Step 5 For the topping combine the seeds, oats, flour, and honey in a separate medium size bowl and combine using a spoon. Note: it will be sticky. Step 6 Divide the batter into a 12 count muffin tin lined with parchment molds and top off with the multi-seed honey topping evenly. Step 7 Bake the muffins in the oven at 350°F for 25 to 30 minutes or until they are lightly browned on top and firm. Cool to room temperature before serving. Hello, I'm Billy Parisi, but to some I'm known as "Chef Billy Parisi." I do a little bit of this and a little bit of that, but for the most part I'm a Food & Content Creator, Sometimes TV Host, Digital and Social Strategist, Influencer, Picture Taker, Coffee Drinker, Daddy, Husband, College Sports Enthusiast, Fashionisto, Film & Music Lover! I've been in the kitchen since I started washing dishes in a restaurant at the age of 13, and during that time I knew immediately that I wanted to be a chef. I graduated from Arizona's Scottsdale Culinary Institute and the University of Missouri, and have logged several years as line cook, sous chef, and executive in some of the Midwest's finest restaurants. I currently live in the city of Chicago with my wife Lindsay and daughter Olivia and cook up new inventions, mash-ups, fusions, and twists on old classics. I'm incredibly spontaneous and outgoing, and run two small businesses, BPMVC, and my latest venture, 5 Loaves 2 Fish!