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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 109.3
  • Total Fat: 4.2 g
  • Cholesterol: 0.2 mg
  • Sodium: 245.6 mg
  • Total Carbs: 16.9 g
  • Dietary Fiber: 3.4 g
  • Protein: 4.2 g

View full nutritional breakdown of Whole Wheat Flax Muffins calories by ingredient
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Whole Wheat Flax Muffins

Submitted by: QUEENLATIFA

Introduction

I have used apple, cooked pumpkin, pineapple, zuchini and mandarin orangees with good results.
I have used almonds, walnuts and pecans for the nuts.
I have used apple, cooked pumpkin, pineapple, zuchini and mandarin orangees with good results.
I have used almonds, walnuts and pecans for the nuts.

Number of Servings: 12

Ingredients

    1/4 c ground flax seed
    1 1/2 c whole wheat flour
    1/2 c sweetener (I use Splenda)
    2 t baking powder
    1/2 t baking soda
    1/2 t salt
    1/4 c egg substitute ( I use Egg Starts)
    1 1/2 c finely chopped fruit
    1 T olive oil
    1/2 c non-fat milk powder
    1/2 c chopped nuts (optional)

Directions

Combine egg, oil and milk.
Mix dry ingredients together then add to liquid mix.
Stir till well blended.
Fold in the chopped fruit and nuts. Batter will be thick.
Fill well greased muffin cups 2/3 full.
Bake at 400 degrees F for 18-20 minutes.
Yield: 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user QUEENLATIFA.






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