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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 73.6
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 63.6 mg
  • Total Carbs: 11.3 g
  • Dietary Fiber: 1.3 g
  • Protein: 1.9 g

View full nutritional breakdown of Muffin: OX Banana Yogurt Walnut Muffins calories by ingredient
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Muffin: OX Banana Yogurt Walnut Muffins

Submitted by: LABYRINTH

Introduction

From Oxygen magazine. Recommended for PMS symptoms Hmmmm

Reduced bananas to 2; exchanged 1/2 cup rice flour with Spelt flour; some other substitutions too.
From Oxygen magazine. Recommended for PMS symptoms Hmmmm

Reduced bananas to 2; exchanged 1/2 cup rice flour with Spelt flour; some other substitutions too.

Number of Servings: 36

Ingredients

    DRY
    Quaker Oats, 1 1/2 cup
    Rice flour, brown, 3/4 cup
    **Flax Seed Meal (ground flax), 1/4 cup
    Baking Powder, 1 tsp
    Baking Soda, 1 tsp

    WET
    Egg Whites, 4
    Gerber Prunes (1st foods), 2.25 oz
    Oikos Organic Greek Yogurt, Plain, 1/4 cup
    Banana, overly ripe, 2 medium, mashed
    Agave Nectar (light), 1/4 cup
    Grapeseed Oil, 1/4 cup (remove)
    Walnuts, 1/4 cup, chopped

Directions

Preheat oven to 375 degrees.

In a large bowl, whisk together oatmeal, flour, flaxseed, baking powder and baking soda.

In a separate bowl, combine eggs, yogurt, bananas, agave and oil. Add flour mixture and fold in walnuts. (I put bananas through the food processor).

Divide batter into paper line muffin cups (or spray coated). Bake for 20 to 22 minutes or until tops spring back when lightly touched.

Cool on a wire rack.

Makes 36 MINI muffins.

Number of Servings: 36

Recipe submitted by SparkPeople user LABYRINTH.






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