1 box Simple Mills Banana Muffin & Bread Mix
3 flax eggs (3 TBSP ground flaxseed + 9 TBSP filtered water)
1/4 cup applesauce + more for rolling
1 cup walnuts, finely chopped
1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Add flaxseed and water to a large mixing bowl and whisk to combine. Allow to sit for 5 minutes to gel, then add the Simple Mills Banana Muffin & Bread Mix and applesauce. Mix well, the dough should be stir-able but thick.
3. Scoop ~1″ TBS balls with a cookie dough scoop and roll into ball with your hands. If your hands stick to the dough, try wetting them with a bit of water first. Roll balls in crushed walnuts until covered, then place on parchment covered baking pan. (If the walnuts aren’t sticking to the balls, you can lightly dip the balls in applesauce first!) Repeat until all of the dough is gone.
4. Bake balls in the oven for 15-20 minutes, until golden brown on the outside and starting the crack.
5. Remove from the oven, allow to cool slightly, then serve.
6. Store leftover banana bread balls in a glass container in the fridge for up to one week and freeze for longterm storage.
Soft and tender, yet sturdy enough to be portable. I rolled mine in crushed walnuts for extra protein and crunch. I made some simple substitutes to the Simple Mills recipe to keep these balls vegan and oil-free. “Flax eggs” work in place of the egg, and use applesauce instead of oil.