Blueberry Banana Maple Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 187.7
- Total Fat: 6.6 g
- Cholesterol: 36.9 mg
- Sodium: 183.4 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 4.0 g
- Protein: 5.3 g
View full nutritional breakdown of Blueberry Banana Maple Muffins calories by ingredient
Introduction
These muffins are packed full of fruits and have the added benefit of fiber and omega 3's from the flax seeds. Enjoy these for breakfast or a healthy snack. These muffins are packed full of fruits and have the added benefit of fiber and omega 3's from the flax seeds. Enjoy these for breakfast or a healthy snack.Number of Servings: 12
Ingredients
-
1/3 cup ground flax seeds
1 3/4 cup 100% whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons grated orange peel
2 Large eggs
1/2 cup maple syrup
1 cup plain Keifer or plain yogurt
1 tablespoon lemon juice
1/4 cup canola oil
1 tablespoon orange juice
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
Directions
Add to a large bowl flaxseed, flour, baking powder, baking soda, salt, cinnamon, and orange peel and mix well.
Preheat oven to 400 degrees F. Prepare muffin tins.
In a separate bowl, add eggs, maple syrup, keifer or yogurt, lemon juice, oil, orange juice, vanilla extract and mashed banana. Stir this well.
Add the wet ingredients to the dry ingredients and stir until all of the dry ingredients are moist. Fold in the blueberries.
Evenly put batter into 12 muffin tins with papers. Bake for 20 minutes or until tooth pick comes out clean. Remove from oven and place on a wire rack to cool for 15 minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user 4MOTIVATED.
Preheat oven to 400 degrees F. Prepare muffin tins.
In a separate bowl, add eggs, maple syrup, keifer or yogurt, lemon juice, oil, orange juice, vanilla extract and mashed banana. Stir this well.
Add the wet ingredients to the dry ingredients and stir until all of the dry ingredients are moist. Fold in the blueberries.
Evenly put batter into 12 muffin tins with papers. Bake for 20 minutes or until tooth pick comes out clean. Remove from oven and place on a wire rack to cool for 15 minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user 4MOTIVATED.