Banana, Fig, & Flaxseed Muffins

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4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 18
Amount Per Serving
Calories: 123.5

Total Fat: 4.0 g
Cholesterol: 24.3 mg
Sodium: 84.0 mg
Total Carbs: 20.2 g
Dietary Fiber: 3.1 g
Protein: 3.7 g

View full nutritional breakdown of Banana, Fig, & Flaxseed Muffins calories by ingredient

Introduction

You can also substitute raisins for the figs if desired. Muffins can be frozen or stored in an airtight container for a week if not eaten right away.
May also substitute soy, rice, or almond milk for the 1%. You can also substitute raisins for the figs if desired. Muffins can be frozen or stored in an airtight container for a week if not eaten right away.
May also substitute soy, rice, or almond milk for the 1%.

Minutes to Prepare: 15

Minutes to Cook: 20

Number of Servings: 18

Ingredients

Makes 12 average muffins or 18 mini muffins (I made 18 and that is what the nutrition content is)

3/4 Cup All Purpose Flour

3/4 Cup Whole Wheat Flour

3/4 Cup Ground Flaxseed Meal

1 tsp. Baking Soda

1/4 tsp. Nutmeg, ground

1/2 tsp. ground cinnamon

1 Cup 1% Milk

1/2 Cup dried figs

2 Eggs

1/2 Cup unsweetened applesauce

2 medium bananas, mashed

2 TBSP Peanut Oil

3 TBSP Honey

Directions

Preheat the oven to 375 F. Grease muffin tin with a little butter or unrefined coconut oil. Combine all of the dry ingredients together in a bowl. In another bowl, mix the peanut oil, eggs, applesauce, honey, milk, raisins and banana then add to the dry ingredients and combine well. Scoop into 12 muffin cups and bake for 20 minutes. If making smaller muffins, check them after 10 minutes to see if they're done cooking.

Number of Servings: 18

Recipe submitted by SparkPeople user CAPECHEERFUL.