Whole Wheat Banana Walnut Muffins
Nutritional Info
- Servings Per Recipe: 19
- Amount Per Serving
- Calories: 183.8
- Total Fat: 9.7 g
- Cholesterol: 32.7 mg
- Sodium: 171.8 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 2.6 g
- Protein: 3.4 g
View full nutritional breakdown of Whole Wheat Banana Walnut Muffins calories by ingredient
Introduction
Healthy ingredients, delicious flavor. Double the recipe and freeze some! Healthy ingredients, delicious flavor. Double the recipe and freeze some!Number of Servings: 19
Ingredients
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1/2 cup butter (1 stick), softened
2 tablespoons coconut oil, softened
1/2 cup unrefined whole cane organic sugar (Sucanat)
1/4 cup agave nectar
2 eggs
3 large ripe bananas, mashed
2 tablespoons unsweetened applesauce
1 teaspoon vanilla extract
2 cups stone ground whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon sea salt
1/4 cup ground flaxseeds
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F. Line muffin pans with paper muffin cups or coat with coconut oil.
In a large bowl, cream butter, coconut oil, and sugar with an electric mixer. Add the eggs, bananas, applesauce, agave nectar, and vanilla. Beat well to thoroughly combine.
In a separate bowl, mix together the flour, baking soda, flaxseeds, cinnamon, and salt.
Stir the banana mixture into the flour mixture and mix well. At this point the batter will be fairly thick. Stir in chopped walnuts. Pour the batter into the muffin pan, filling each muffin cup about 3/4 full.
Bake 20-25 minutes, or until a knife inserted into center comes out clean. Let cool and enjoy!
This is Dee McCaffrey's recipe with only slight modifications.
Serving Size: Makes 19 regular-sized muffins
Number of Servings: 19
Recipe submitted by SparkPeople user MAMA-WANNA-BFIT.
In a large bowl, cream butter, coconut oil, and sugar with an electric mixer. Add the eggs, bananas, applesauce, agave nectar, and vanilla. Beat well to thoroughly combine.
In a separate bowl, mix together the flour, baking soda, flaxseeds, cinnamon, and salt.
Stir the banana mixture into the flour mixture and mix well. At this point the batter will be fairly thick. Stir in chopped walnuts. Pour the batter into the muffin pan, filling each muffin cup about 3/4 full.
Bake 20-25 minutes, or until a knife inserted into center comes out clean. Let cool and enjoy!
This is Dee McCaffrey's recipe with only slight modifications.
Serving Size: Makes 19 regular-sized muffins
Number of Servings: 19
Recipe submitted by SparkPeople user MAMA-WANNA-BFIT.