Olive Oil-Flaxseed-Banana Muffins
Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 58.9
- Total Fat: 3.6 g
- Cholesterol: 8.1 mg
- Sodium: 42.1 mg
- Total Carbs: 5.9 g
- Dietary Fiber: 1.0 g
- Protein: 1.6 g
View full nutritional breakdown of Olive Oil-Flaxseed-Banana Muffins calories by ingredient
Introduction
Banana muffins re-imagined for a healthy lifestyle: olive oil instead of butter, flaxseed meal for part of the flour, Splenda to reduce calories. Pretty tasty! Make as mini-muffins or regular muffins. Banana muffins re-imagined for a healthy lifestyle: olive oil instead of butter, flaxseed meal for part of the flour, Splenda to reduce calories. Pretty tasty! Make as mini-muffins or regular muffins.Number of Servings: 48
Ingredients
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1/4 c. olive oil
1 c. Splenda
2 large eggs
2 medium bananas
1 c. white flour
1 c. flaxseed meal (or whole wheat flour)
1/2 t. salt
1 1/2 t. baking powder
1 t. baking soda
1 c. vanilla yogurt (or use plain for less sugar)
1 c. chopped black walnuts
Directions
Preheat oven to 400.
Mash bananas in mixing bowl. Beat in eggs. Stir in olive oil and splenda.
In another bowl, mix together dry ingredients (everything left on list, except yogurt and walnuts) together.
Stir half of the dry ingredients into the wet ingredients, just enough to moisten, then stir in half the yogurt. Stir in the remaining dry ingredients and the remaining yogurt (again, just enough to moisten/combine--don't overmix). Gently stir in nuts.
Fill lined muffin cups almost level and bake about 9 minutes for mini muffins and 12-15 minutes for full size muffins (or until fork comes out clean).
Makes 48 mini muffins and 12-24 full-sized muffins, depending on the size of your muffin tin.
Serving Size: 48 mini muffins or 12-24 full size
Number of Servings: 48
Recipe submitted by SparkPeople user AVIETTO.
Mash bananas in mixing bowl. Beat in eggs. Stir in olive oil and splenda.
In another bowl, mix together dry ingredients (everything left on list, except yogurt and walnuts) together.
Stir half of the dry ingredients into the wet ingredients, just enough to moisten, then stir in half the yogurt. Stir in the remaining dry ingredients and the remaining yogurt (again, just enough to moisten/combine--don't overmix). Gently stir in nuts.
Fill lined muffin cups almost level and bake about 9 minutes for mini muffins and 12-15 minutes for full size muffins (or until fork comes out clean).
Makes 48 mini muffins and 12-24 full-sized muffins, depending on the size of your muffin tin.
Serving Size: 48 mini muffins or 12-24 full size
Number of Servings: 48
Recipe submitted by SparkPeople user AVIETTO.
Member Ratings For This Recipe
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SHARONGRR
