Whole Wheat Banana Nut Muffins with Flaxseed
Nutritional Info
- Servings Per Recipe: 25
- Amount Per Serving
- Calories: 160.9
- Total Fat: 2.1 g
- Cholesterol: 1.2 mg
- Sodium: 107.6 mg
- Total Carbs: 33.2 g
- Dietary Fiber: 2.8 g
- Protein: 3.4 g
View full nutritional breakdown of Whole Wheat Banana Nut Muffins with Flaxseed calories by ingredient
Introduction
I use flaxseed instead of eggs to get more nutrients but if you do not have flaxseed or choose not to use it, you can substitute the flaxseed meal and water with 2 large eggs. I use flaxseed instead of eggs to get more nutrients but if you do not have flaxseed or choose not to use it, you can substitute the flaxseed meal and water with 2 large eggs.Number of Servings: 25
Ingredients
-
6 large ripe bananas
1.5 cup sugar
1 cup applesauce
2 tbsp ground flaxseed meal
2 fl oz water or 4 tbsp
6 tablespoons plain yogurt or low fat sour cream
2 teaspoon baking soda
3.5 cups whole wheat flour
2 oz mixed nuts
Directions
Heat oven to 375F.
Mix the flaxseed meal and the water together and let sit for at least 2 minutes.
In a separate bowl, mash the bananas in a big mixing bowl with a potato masher. Add the sugar, flaxseed meal mixture and applesauce and mix well.
In a separate bowl, stir baking soda into yogurt or sour cream and it will become foamy which makes the muffins rise. Add this mixture to the banana mix.
Add the flour and wheat germ And stir until just mixed (muffins won’t rise if you overmix).
Spoon mixture into muffin papers in muffin pan. This makes about 25 large muffins.
Bake about 10-15 Minutes until done.
Number of Servings: 25
Recipe submitted by SparkPeople user JPOLING1.
Mix the flaxseed meal and the water together and let sit for at least 2 minutes.
In a separate bowl, mash the bananas in a big mixing bowl with a potato masher. Add the sugar, flaxseed meal mixture and applesauce and mix well.
In a separate bowl, stir baking soda into yogurt or sour cream and it will become foamy which makes the muffins rise. Add this mixture to the banana mix.
Add the flour and wheat germ And stir until just mixed (muffins won’t rise if you overmix).
Spoon mixture into muffin papers in muffin pan. This makes about 25 large muffins.
Bake about 10-15 Minutes until done.
Number of Servings: 25
Recipe submitted by SparkPeople user JPOLING1.