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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 159.7
  • Total Fat: 3.7 g
  • Cholesterol: 0.5 mg
  • Sodium: 251.2 mg
  • Total Carbs: 29.7 g
  • Dietary Fiber: 4.4 g
  • Protein: 4.6 g

View full nutritional breakdown of Banana Oatmeal Muffins with Flax Seeds & Walnuts calories by ingredient
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Banana Oatmeal Muffins with Flax Seeds & Walnuts

Submitted by: SOPHIEGIRL517
Banana Oatmeal Muffins with Flax Seeds & Walnuts

Introduction

These muffins came out sooo good! They make a great breakfast, snack or after workout snack.
With 30 grams of Carbs, 4 grams of healthy fat and 5 grams of protein, I call them my "power muffins".
Enjoy!
These muffins came out sooo good! They make a great breakfast, snack or after workout snack.
With 30 grams of Carbs, 4 grams of healthy fat and 5 grams of protein, I call them my "power muffins".
Enjoy!

Number of Servings: 12

Ingredients

    1 Cup - Quaker Oats 100% Natural Whole Grain oatmeal
    1 cup - Whole Wheat Flour
    1 tbsp - Ground Cinnamon
    1/2 tsp Salt
    1 tsp Baking Powder
    1 tsp Baking Soda
    1/2 cup - Brown Sugar
    2 Egg whites
    1/2 cup Mott's Natural Apple Sauce
    1/2 cup 1% Milk
    1/2 cup Nonfat Yogurt
    7 tbsp Whole Ground Flaxseed Meal
    2 Packets Sugar Substitute
    2 Ripe Bananas
    25 grams Crushed Walnuts

    (I used greek strained plain non-fat yogurt at 45 calories for 4 oz.)
    Leave out the sugar substitute, if preferred.

Directions

In a bowl, soak oats in milk and yogurt with the cinnamon, sugar and brown sugar for about one hour.

Mash two ripe bananas and combine with applesauce & egg whites.

In a separate bowl combine flour, salt, baking powder, baking soda, salt and ground flax seed.

Add banana mixture to the soaked oats, mix well.
Add in dry mixture and fold in walnuts.
Careful not to over mix muffin batter or muffins will come out of tough.

Preheat the oven to 400 degrees.
Spray muffin pans lightly with cooking spray.
I would suggest not using muffin papers, as they will stick to the muffin.

Bake for approximately 25 minutes.

Number of Servings: 12

Recipe submitted by SparkPeople user SOPHIEGIRL517.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    Tasty, healthy treat! I substituted quick oats and soy milk, and used oil (no applesauce on hand). The muffins were very moist and flavorful - co-workers loved them. - 1/10/11

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  • Incredible!
    1 of 1 people found this review helpful
    Made these for a Christmas brunch at my home. Chock full of goodness, and tasty to boot. I added blueberries to the mix, and used canola oil instead of applesauce (didn't have on hand!) - 12/16/10

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  • Very Good
    1 of 1 people found this review helpful
    I skipped soaking the oats and just used quick oats which worked great. Also, I used Agave syrup instead of the sugar substitute- 1 tbsp. The cooking time listed was much to long, so check your muffins at 18 mins! Loaf bread 40-45 min. Everyone loved them, great for breakfast/afternoon snacks. - 10/21/10

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  • Incredible!
    1 of 1 people found this review helpful
    These are absolutely delicious and very moist. I usually don't get the # of servings a muffin recipe calls for, but this makes 12 nice sized muffins. This is a new favourite for me! - 9/12/10

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  • Incredible!
    1 of 1 people found this review helpful
    This really hit the spot. Lots of nutrition and tasty too. I made it into a quick bread, 9x5 pan, and sliced for dinner. Even the kids loved this one! - 4/11/10

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  • Love these with coffee in the morning! - 1/24/14

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  • Yum! These are very filling! - 1/11/12

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  • These were great and so easy to make! Didn't change a thing. It will be a great breakfast on the run. Has anyone tried freezing them? - 1/2/12

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  • left out the splenda, used quick oats and greek 2% plain yogurt - 12/29/11

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  • Made these the other night and the whole family likes. I did not use the artificial sweetener and it was still plenty sweet - even for my 9 year old with a major sweet tooth! Will definitely be making more. This & a protein shake makes a great, easy breakfast. - 9/29/11

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  • These are great! Used vanilla greek yougurt and added a little honey for extra sweet. Turned out great! - 9/26/11

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  • These muffins are great! Instead of plain yogurt I used non-fat vanilla flavored greek yogurt (all I had on hand) and they turned out great! - 7/16/11

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  • This was a great recipe! I substituted the yogurt with light sour cream, added about 1/3 cup of white sugar, and used 2 eggs with yolk and not just the egg whites. My toddlers even love them:) - 6/27/11

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