Red Fife was known to be the most popular wheat variety for over 40 years here in Canada. From 1860 to the early 1900’s Canadian farmers grew Red Fife and now this heritage grain is making a welcome return to our pantries and baking. Red Fife is the Granddaddy of the more commonly known and used Hard Red Spring Wheat, so it can be used easily in recipes that call for Whole Wheat Flour. With a slightly more delicate flavour Red Fife is a winner in all types of baking. Enjoy.
- 4 mashed Ripe bananas
- 2/3 cup Anita's Organic Cane Sugar
- 1 tbsp Anita’s Organic Ground Flax Meal
- 2 tbsp Water
- 1/3 cup Neutral tasting oil (grape seed, canola, sunflower etc.)
- 1 1/2 cups Anita’s Organic Red Fife Flour
- 1 1/2 tsp Non-alum baking powder
- 1 tsp Non-alum baking soda
- 1/2 tsp Salt
- 1 cup Anita's Organic Chocolate Chips
Preheat the oven to 350˚F and fill a 12-cup muffin tray with liners.
In a small bowl whisk the flax meal and water together for a few seconds until it resembles the texture of a beaten egg.
In a large bowl mix the mashed banana, sugar, oil, and flax meal mixture.
In a separate bowl mix together all the dry ingredients, add the wet and mix together gently until just mixed.
Stir in the chocolate chips.
Place a 1/3 of a cup of mixture into each muffin liner and bake in the oven for 20 minutes. Test doneness by inserting a toothpick and if it comes out clean muffins are ready.
Allow to cool on a wire rack.