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Flaxseed Pumpkin Banana Muffins

Flaxseed Pumpkin Spice Muffin


1/3 cup of Batistini Farms Mimi Olive Oil
1 tsp of Batistini Farms Chili Olive Oil
1 ½ cups whole wheat flour
1 tbsp cinnamon
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
2 tbsp flax seed
2 tbsp oatmeal
2 eggs
1/3 cup maple syrup or pure honey
1 cup pure pumpkin puree
½ banana mashed
Optional: chocolate chips, nuts, raisins, etc.


Preheat oven to 350 F.
Line a muffin pan with liners or grease with a little bit of Batistini Farms Classic Olive Oil.
Combine all wet ingredients.
Combine all dry ingredients.
Fold wet ingredients into dry ingredients, but don’t over mix.
Scoop large spoonfuls of batter into muffin pan and evenly distribute.
Bake for 20-25 minutes or until tops are golden brown.
Storage: Store at room temperature for 2-3 days refrigerate up to a week, or freeze up to 2-3 weeks.