Whole Wheat Banana-Flaxseed Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
1 cup plain soymilk1 tsp apple cider vinegar2 medium (or 3 small) very ripe bananas1/3 cup applesauce1/3 cup sugar1 tsp vanilla extract1 1/4 cup whole wheat flour3/4 cup groud flaxseed1 tbsp ground cinnamon2 tsp baking powder1/2 tsp salt
Preheat oven to 375 degrees. Lightly grease muffin tins.
Pour soymilk and apple cider vinegar into a bowl. Set it aside to let it curdle.
Mash bananas in a large mixing bowl. Add soymilk mixture, applesauce, sugar, and vanilla extract, and mix well.
In a separate bowl, mix together the flour, flaxseeds, cinnamon, baking powder, and salt. Add this to the banana mixture and use a wooden spoon to gently stir ingredients, until all dry ingredients are just moistened.
Fill muffin cups 3/4 full and bake for 22 minutes. Remove from oven and, once cool enough to handle, transfer to a cooling rack to finish cooling.
They taste great warm, too!
Number of Servings: 14
Recipe submitted by SparkPeople user ENF2005.
Pour soymilk and apple cider vinegar into a bowl. Set it aside to let it curdle.
Mash bananas in a large mixing bowl. Add soymilk mixture, applesauce, sugar, and vanilla extract, and mix well.
In a separate bowl, mix together the flour, flaxseeds, cinnamon, baking powder, and salt. Add this to the banana mixture and use a wooden spoon to gently stir ingredients, until all dry ingredients are just moistened.
Fill muffin cups 3/4 full and bake for 22 minutes. Remove from oven and, once cool enough to handle, transfer to a cooling rack to finish cooling.
They taste great warm, too!
Number of Servings: 14
Recipe submitted by SparkPeople user ENF2005.
Nutritional Info Amount Per Serving
- Calories: 112.2
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 161.7 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 3.9 g
- Protein: 3.5 g
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