flax seed banana nut bread/muffin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Rolled oats, 1 cup (remove) *Flour, Stone ground whole wheat, Hodgson Mill, 1 cup (remove) *Cinnamon- Ground, 2 tsp (remove) *Salt, Kroger SALT IODIZED,1/4 tsp(1.5g), 1 serving (remove) *Baking Powder, 1 tsp (remove) *brown sugar splenda, .25 cup (remove) Egg substitute, liquid (Egg Beaters), .5 cup (remove) *Coconut Oil, 2 tbsp (remove) *1/2 cup skim milk, 1 serving (remove) carb master yogart, I use carrot cake flavor 1 serving (remove) *Bob's Red Hill Whole Ground Flax Seed Meal, 7 tbsp (remove) *stevia - 1 packet, 2 serving (remove)*Banana, fresh or frozen, 200 gram(s) (remove) Walnuts, 1 oz (14 halves)
In a bowl, soak oats in milk and yogurt with the cinnamon, sugar and brown sugar for about one hour.
Mash two ripe bananas once thawed in bowl (run under hot water to remove peel) and combine with 1/2 cup applesauce or coconut oil & egg beaters
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 18-25 minutes.
Number of Servings: 12
Serving Size: 1 mini loaf or 3 mini muffins
Number of Servings: 12
Recipe submitted by SparkPeople user PETERSENCHRISTA.
Mash two ripe bananas once thawed in bowl (run under hot water to remove peel) and combine with 1/2 cup applesauce or coconut oil & egg beaters
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 18-25 minutes.
Number of Servings: 12
Serving Size: 1 mini loaf or 3 mini muffins
Number of Servings: 12
Recipe submitted by SparkPeople user PETERSENCHRISTA.
Nutritional Info Amount Per Serving
- Calories: 156.9
- Total Fat: 6.3 g
- Cholesterol: 0.9 mg
- Sodium: 103.6 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 3.8 g
- Protein: 5.6 g
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