Banana Cacao Nut Muffins (gluten free)

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Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 166.6

Total Fat: 7.2 g
Cholesterol: 15.4 mg
Sodium: 199.6 mg
Total Carbs: 23.4 g
Dietary Fiber: 3.7 g
Protein: 4.9 g

View full nutritional breakdown of Banana Cacao Nut Muffins (gluten free) calories by ingredient

Minutes to Prepare: 20

Minutes to Cook: 18

Number of Servings: 12

Ingredients

1 cup oat flour

1/2 cup millet flour

3/4 cup dry oatmeal

2 Tbs ground flax seeds (meal)

1 tsp baking soda

2 tsp baking powder

2 tsp Xanthan gum

1/2 cup crushed walnuts

1 egg

1/2 cup plain soy milk

2 Tbs safflower oil

1/4 cup Splenda

3 bananas

1/2 cup Ghiraradelli 60% cacao chips

Tips

This can be made with regular sugar and whole wheat flour as well. If using wheat flour do not use xanthan gum. Any milk can be used in place of soy. This can be made into a vegetarian recipe easily by adding 2 TBS of ground flax seeds with 1/3 cup water in place of the egg, mix well. If using vegetarian method, do not add flax seeds into the dry ingredients. This is great for a quick on the go breakfast or a snack. It's low sugar and satisfies the sweet/chocolate tooth.

Directions

Mix all dry ingredients together: flours, oatmeal, flax seeds, baking soda, baking powder, xanthan gum and walnuts in large bowl, set aside. Beat egg in a separate bowl then add milk, oil, splenda mixing well. Smash bananas well, add to egg mixture and mix well. Pour banana mix into flour mixture. Mix well. fold in chips. Bake in lined muffin tins for 15-18 minutes.

Serving Size: 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user ITZMEGAN.