I just sent this recipe to noseovertail and I realized that so many of us have problems post-op with our bowels so I decided to post it here in case anyone else was interested.
Several years ago, I had cancer and the medications really confused my bowels so I developed this recipe using whole grains and bananas and it did the trick. The recipe contains flax meal, which is so much easier on the tummy than laxatives. Before surgery in September, I made a batch of these and put them in the freezer to get me through my post-op. They freeze very well.
Banana Flax Meal Muffins
½ pound unsalted butter, softened (2 sticks)
2 cups organic cane sugar
4 large eggs
3 cups whole wheat flour
6 tablespoons ground flax meal
2 teaspoons kosher salt
2 teaspoons baking soda
2 cups mashed bananas
¾ cup sour cream
2 teaspoons double strength Mexican vanilla
Preheat a conventional oven to 375 degrees Fahrenheit.
In a medium sized bowl, combine flour, flax meal, salt and baking soda. Set the flour mixture aside.
In a small bowl, mash the bananas (I use my hands). Add the sour cream and Mexican vanilla. Stir until well combined. Set the banana mixture aside.
In the bowl of a stand up mixer, cream the butter and the sugar. You can use a hand-held mixer: I’m just lazy. Add eggs, one at a time, beating for 30 seconds after each addition and scraping the sides of the bowl often. Continue beating on medium speed until light and fluffy, about 2 minutes. With the mixer on low speed, add the flour mixture a ½ cup at a time, scraping the bowl as needed. Raise speed of mixer to a medium speed and mix for an additional 30 seconds.
Once the flour is well incorporated with the butter mixture, fold in the banana mixture, making sure the banana mixture is evenly distributed.
Butter or use pan-out spray to oil the cups of your muffin pans – or use cup liners. Spoon batter into muffin cups a little below the top as they will not rise much. I use standard size muffin pans and this recipe yielded 5 dozen muffins. Yes, that is a lot of muffins, but they freeze very well.
Bake for roughly 20 minutes or until a toothpick comes clean.