Banana Oatmeal Muffins with Flax Seeds & Walnuts
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
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.
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.
Member Ratings For This Recipe
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METAMORPHICLISA
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SALZYSQ
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SKILZER
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SMILESRME
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CSTPERKINS
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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DRMNOFMAUI
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FISHGUT3
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NASFKAB
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JANIEWWJD
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SUNSHINE99999
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ROSSYFLOSSY
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SRIVERS1
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KALAJIJO
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KITTTY55
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MEGGIED77
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1AWESOMEMOM
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LEFORTKA
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BSACKMARY
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FIGHTTO100
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MARIA71380